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The Best Sweet Potato Casserole

Fluffy, Creamy Sweet Potato filling with Crispy Pecan Topping
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

Filling

  • 2 1/2 lbs/1.1kg sweet potatoes peeled and cut into 1 inch pieces
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1-2 tbsp orange zest zest of 1 orange
  • 1/2 cup evaporated milk
  • 4 tbsp unsalted butter softened
  • 1 tsp pumpkin spice can be subbed for spices above

Topping

  • 4 tbsp unsalted butter softened
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup pecans finely chopped
  • 1 pinch salt

Instructions
 

  • Heat your oven to 350 F/180 C.
  • Boil potatoes about 15 minutes until tender. Drain and let cool.
  • To cooled potatoes, add all Filling ingredients except milk and butter. Use hand mixer to blend smooth. Add 1/2 of the milk and blend, add remaining milk and mix well. Blend in soft butter.
  • For topping - Mix brown sugar and butter with a fork. Mix in salt and flour until combined. Add pecans and combine.
  • Pour filling into a buttered 2.5 qt/2.4 liter casserole dish. Spread topping evenly on top and pat gently with your hand. Bake in the heated oven for 30 minutes. Put under broiled for 1 - 2 minutes until golden brown on top.