Sweet Potato Casserole

A creamy sweet potato casserole with a golden, buttery pecan topping—an irresistible holiday classic.

Total Time:

Yield:

20 servings

4 pounds sweet potatoes, scrubbed

Nonstick cooking spray

1 cup granulated sugar

⅓ cup 2% reduced-fat milk

¼ cup salted butter, softened

2 large eggs

1 teaspoon vanilla extract

¼ cup pecan pieces

¼ cup packed dark brown sugar

2 tablespoons all-purpose flour

1 tablespoon salted butter, melted

Place sweet potatoes on a large rimmed baking pan; pierce each potato with a fork several times. Bake for 45 to 60 minutes or until tender. Cool potatoes until easy to handle.
Reduce oven to 350°F. Lightly spray a 1-quart baking dish with cooking spray; set aside. Remove and discard skins from sweet potatoes. Place potatoes in a large mixing bowl. Add sugar, milk, softened butter, eggs and vanilla. Beat with an electric mixer on low until smooth. Transfer to prepared baking dish.
For topping, in a small bowl, combine pecan pieces, brown sugar, flour and melted butter. Sprinkle on sweet potato mixture.
Bake, uncovered, for 30 to 35 minutes or until heated through and pecan topping begins to turn golden.

More Recipes