Simple Sweet Potato Casserole: A Family Favorite (Print Version)

This Easy Sweet Potato Casserole recipe brings warm, comforting flavors to your table. Learn my personal tips for a truly delicious, fuss-free side dish.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 4 lbs sweet potatoes, peeled and chopped
02 - 1/2 cup (1 stick) unsalted butter, melted
03 - 1/2 cup whole milk
04 - 1/2 cup light brown sugar, packed
05 - 1 tsp vanilla extract
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground nutmeg
08 - Pinch of salt

→ Pecan Streusel Topping

09 - 1 cup pecan halves, roughly chopped
10 - 1/2 cup all-purpose flour
11 - 1/2 cup granulated sugar
12 - 1/2 tsp ground cinnamon
13 - 1/2 cup (1 stick) unsalted butter, cold and cubed

# Instructions:

01 - First things first, peel those beautiful sweet potatoes. Then chop them into roughly 1-inch chunks. I usually aim for pretty even pieces so they cook consistently – nobody wants a hard bit in their creamy sweet potato mixture! Pop them into a large pot, cover with cold water, and add a generous pinch of salt. I always forget this part, then remember halfway through cooking. Bring them to a boil, then reduce heat and simmer until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not mushy, ya know?
02 - Once those sweet potatoes are tender, drain them really well. Seriously, get as much water out as you can – soggy casserole is a sad casserole. Transfer them to a large bowl and grab your potato masher. Mash 'em up until they're smooth, or leave a few small lumps if you like a little texture; I usually go for mostly smooth. Now, add your melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and that little pinch of salt. Stir it all together until it's beautifully combined and smells absolutely divine. Taste it! Adjust seasonings if you need more sweetness or spice. This is your base for the best Sweet Potato Casserole!
03 - In a separate, medium bowl, let's get that glorious topping ready. Combine the pecan halves, flour, granulated sugar, and a good dose of ground cinnamon. Give it a quick stir. Now, here's the fun part: cut in your cold butter. I use my fingertips, kind of rubbing the butter into the dry ingredients until you have a crumbly mixture with some pea-sized pieces. It should look like coarse sand with little buttery bits. This streusel is what makes this Easy Sweet Potato Casserole truly special!
04 - Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish – or an 8x8 if you're making a smaller batch; just adjust the baking time. Lightly grease it. Now, spoon your creamy sweet potato mixture evenly into the prepared dish. Smooth out the top with a spatula. Honestly, I sometimes leave it a little rustic, just piled high. Then, sprinkle that amazing streusel topping all over the sweet potato base. Make sure it's evenly distributed, we want crunch in every bite!
05 - Pop that dish into your preheated oven. Bake for about 25-30 minutes, or until the sweet potato mixture is heated through and bubbly around the edges, and that pecan topping is golden brown and smells absolutely incredible. Keep an eye on the topping during the last 10 minutes; sometimes it browns faster than you expect. I once walked away for "just a minute" and came back to a slightly-too-dark topping. Learn from my mistakes, friend!
06 - Once it's beautifully golden, carefully remove the casserole from the oven. Let it cool for about 5-10 minutes before serving. This lets it set up a little and prevents you from burning your tongue on the first bite (speaking from experience, oops). It's amazing warm, straight from the dish. The smell filling your kitchen right now? That's pure comfort. Get ready for some serious compliments!

# Notes:

01 - Don't skimp on the butter in the topping, it makes all the difference for that crunchy crust.
02 - Leftovers keep surprisingly well for a few days, but that pecan topping loses its crunch. A quick reheat in the oven brings some life back!
03 - No pecans? Walnuts work! I've even done a streusel with just oats and brown sugar when I was out of nuts, and it was still pretty good, honestly.
04 - A dollop of whipped cream on top isn't traditional, but it's a little secret indulgence for this Easy Sweet Potato Casserole.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - large mixing bowls
04 - 9x13 inch baking dish
05 - spatula

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 3g

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