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The Best Sweet Potato Casserole

It’s time to start planning that Thanksgiving menu! This delicious side dish is sure to make mouths water and tummy’s happy when you pass this dish around the table.

The Best Sweet Potato Casserole

½ stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 – 4 large sweet potatoes ( about 1 ¾ pounds), peeled and cubed
½ cup milk
¼ cup brown sugar, packed
1 tsp. pure vanilla extract
½ tsp. kosher salt
2 Large Eggs

½ cup all-purpose flour
½ cup brown sugar, packed
½ stick (4 tablespoons) unsalted butter, melted
¼ tsp. kosher salt
¾ cup chopped pecans

1. For the sweet potatoes: add 1 ¾ pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter, and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.


Recipe courtesy of The Food Network. To see the original recipe click here.

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