Sweet Potato Casserole with Brown Sugar Topping
This soul-warming Sweet Potato Casserole features velvety mashed sweet potatoes enhanced with butter, vanilla, and warm spices, topped with an irresistible brown sugar-pecan crumble that creates the perfect textural contrast in every bite.
Ingredients
- For the Sweet Potato Base:
- 4 lbs sweet potatoes peeled and cut into chunks
- ½ cup unsalted butter melted
- ½ cup whole milk or heavy cream for extra richness
- 2 large eggs lightly beaten
- ½ cup brown sugar packed
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- For the Brown Sugar Topping:
- 1 cup all-purpose flour
- 1 cup brown sugar packed
- ½ cup unsalted butter cold and cubed
- 1 cup chopped pecans optional but highly recommended
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Prepare the sweet potatoes by placing them in a large pot and covering with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until the potatoes are fork-tender.
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
- Drain the sweet potatoes thoroughly and return them to the hot pot for 1-2 minutes to evaporate excess moisture (this prevents a watery casserole).
- Mash the sweet potatoes until smooth. You can use a potato masher for more texture or an electric mixer for ultra-smooth results.
- Mix in the wet ingredients – melted butter, milk, beaten eggs, and vanilla – stirring until well combined.
- Add the brown sugar, cinnamon, nutmeg, and salt to the potato mixture and stir until everything is evenly incorporated. The mixture should be smooth but still have some body.
- Transfer the sweet potato mixture to your prepared baking dish, spreading it into an even layer.
- Make the topping by combining flour, brown sugar, salt, and cinnamon in a medium bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir the chopped pecans into the topping mixture if using.
- Sprinkle the topping evenly over the sweet potato mixture, covering the entire surface.
- Bake for 25-30 minutes until the topping is golden brown and the casserole is heated through.
- Allow to rest for 5-10 minutes before serving to let the flavors settle and make serving easier.
Notes
- For the absolute best flavor, roast your sweet potatoes instead of boiling them. Wrap in foil and bake at 400°F for about an hour until soft. The caramelization adds incredible depth.
- This casserole can be assembled up to 2 days ahead and refrigerated. Just bring to room temperature before baking, which may require an extra 10-15 minutes of oven time.
- For a dairy-free version, substitute coconut milk for regular milk and use a plant-based butter alternative.
- The topping can be made in advance and stored in the refrigerator for up to a week or frozen for a month.
- If you like a bit of brightness, add 1-2 teaspoons of orange zest to the sweet potato mixture.