A creamy sweet potato casserole with a crunchy pecan topping. Easy to make ahead, this recipe is the perfect side dish for your next holiday meal. The sweet potatoes are roasted first, then blended with butter, sugar, and eggs. They are cooked to perfection, then topped with a homemade crumble and baked until golden brown and bubbly. It’s a crowd favorite that is guaranteed to have no leftovers! Make it with me!

The Perfect Holiday Side Dish

With Thanksgiving and Christmas around the corner, you are in for a treat with this delicious sweet potato casserole. It rivals the one you’d order at Ruth’s Chris for dinner.

It’s easy to make and even more delicious to eat!

I find I love the flavor the most when I prepare the sweet potatoes in the oven first. The roasting method gives them a delicious, caramel-like flavor to an already sweet dish.

You could also boil the sweet potatoes first, or even microwave them if you are short on oven space.

If your house doesn’t smell like you’re making dessert while you prepare this dish, you are doing something wrong!

What You’ll Need To Make Sweet Potato Casserole

• 4-5 large sweet potatoes, roasted until soft
• 1/2 cup melted butter
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 heaping teaspoon vanilla
• 2 eggs

Pecan Crumble Topping

• 1 cup brown sugar
• 1 cup chopped pecans
• 1/3 cup flour
• 1/3 cup melted butter

How to Make Sweet Potato Casserole

1. Begin by roasting your sweet potatoes in the oven at 400°F for 40 minutes, or until they are tender when pierced with a fork. Turn the heat down to 375 degrees.
2. Add the cooked sweet potatoes to a mixing bowl, along with butter, sugar, salt, vanilla, and eggs. Mix until well incorporated and smooth, with no lumps.
3. Pour the mixture into a greased 9×13 pan. Bake for 25 minutes.
4. While the potatoes bake, mix all the crumble ingredients in a separate bowl until they’re well incorporated. Chill in the fridge until the potatoes are ready.
5. When the timer sounds, sprinkle the pecan crumble over the sweet potatoes, and bake for an additional 15-20 minutes, or until the topping is golden brown and bubbly. Serve hot and enjoy!

Make Ahead Option

If you are making this for the upcoming holiday and want to prepare it ahead of time, you can definitely do so!

• Prepare the sweet potato casserole base, following steps 1 and 2 above. Prepare the crumble topping. Cover both dishes and place both in the refrigerator until you are ready to serve. Then, bake the sweet potato layer as directed, add the crumble, and finish the baking process an hour before serving this dish.

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Yield: 12 servings

Sweet Potato Casserole

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A creamy sweet potato casserole with a crunchy pecan topping. Easy to make ahead, this recipe is the perfect side dish for your next holiday meal.

Prep Time 45 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour 30 minutes

Ingredients

• 4-5 large sweet potatoes, roasted until soft
• 1/2 cup melted butter
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 heaping teaspoon vanilla
• 2 eggs

Crumble

• 1 cup brown sugar
• 1 cup chopped pecans
• 1/3 cup flour
• 1/3 cup melted butter

Instructions

1. Begin by roasting your sweet potatoes in the oven at 400°F for 40 minutes, or until they are fork-tender. Turn the heat down to 375 degrees.
2. Add the cooked sweet potatoes to a mixing bowl, along with butter, sugar, salt, vanilla, and eggs. Mix until well incorporated and smooth, with no lumps.
3. Pour the mixture into a greased 9x13 pan. Bake for 25 minutes.
4. While the potatoes bake, mix all the crumble ingredients in a separate bowl until they're well incorporated. Chill in the fridge until the potatoes are ready.
5. When the timer sounds, sprinkle the pecan crumble over the sweet potatoes, and bake for an additional 15-20 minutes, or until the topping is golden brown and bubbly. Serve hot and enjoy!