Old Fashioned Sweet Potato Casserole
This timeless comfort dish brings creamy mashed sweet potatoes together with a rich, brown-sugar glaze and a crunchy pecan topping. It’s the kind of recipe that makes a Sunday dinner feel like a warm hug, and it travels beautifully to holiday gatherings or weeknight family meals alike.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 2 tablespoons butter, melted (for topping)
- 2 tablespoons brown sugar (for topping)
- 1 pinch salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a shallow 2-quart baking dish or a 9-inch square pan to prevent sticking.
- Boil or steam the peeled and cubed sweet potatoes until they are very tender, about 12–15 minutes. Drain well and return to the pot.
- Mash the potatoes smoothly, then stir in melted butter, brown sugar, heavy cream or milk, vanilla, cinnamon, nutmeg, and 1/2 teaspoon salt. Mix until everything is well combined and creamy.
- Spread the creamy potato mixture in the prepared dish, smoothing the top with a spatula.
- Make the pecan topping: in a small bowl, combine chopped pecans, 2 tablespoons melted butter, 2 tablespoons brown sugar, and a pinch of salt. Stir until the mixture clumps slightly.
- Scatter the pecan topping evenly over the potato mixture.
- Bake for 25–30 minutes, until the top is bubbling and the edges are lightly golden. If you like a crisper topping, you can broil for 1–2 minutes at the end, watching closely to prevent burning.
- Let the casserole rest for about 5 minutes before serving. This makes it easier to cut and helps the flavors settle.