Sweet Potato Casserole with Pecan Topping

Ingredients:

For the Sweet Potato Filling:

4 cups mashed sweet potatoes (about 4 large sweet potatoes)

½ cup granulated sugar

2 large eggs, beaten

½ cup melted butter

½ cup milk or heavy cream

1 teaspoon vanilla extract

½ teaspoon salt

For the Pecan Topping:

½ cup packed brown sugar

⅓ cup all-purpose flour

⅓ cup melted butter

1 cup chopped pecans

Instructions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Peel and boil the sweet potatoes until fork-tender, about 15–20 minutes. Drain well, then mash until smooth.

In a large bowl, combine the mashed sweet potatoes, sugar, beaten eggs, melted butter, milk, vanilla, and salt. Mix until creamy and well blended.

Pour the sweet potato mixture into the prepared baking dish and smooth out the top.

In a separate bowl, mix together the brown sugar, flour, melted butter, and chopped pecans until crumbly.

Sprinkle the pecan topping evenly over the sweet potato mixture.

Bake for 35–40 minutes, or until the topping is golden brown and slightly crisp.

Let it cool for about 10 minutes before serving to allow the flavors to set.

This Sweet Potato Casserole with Pecan Topping is a true Southern classic—sweet, buttery, and nutty with just the right amount of crunch. Perfect for Thanksgiving, Christmas, or any cozy family dinner.