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Sweet Potato Casserole

  • Filling:
  • 4 tablespoons unsalted butter, melted, plus
  • more for buttering the baking dish
  • 3 cups mashed sweet potatoes (3 to 4 large
  • potatoes; about 1 3/4 pounds)
  • 1/2 cup milk
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 3/4 cup chopped pecans

Special equipment: a 2-quart baking dish
For the filling: Preheat the oven to 350
degrees F and butter a 2-quart baking dish.
Whisk together the butter, mashed sweet
potatoes, milk, brown sugar, vanilla, salt and
the eggs in a large bowl. Transfer to the
prepared baking dish.
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 and spread 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.

Cook Time: 
30 Mins
Prep Time: 
15 Mins
Recipe image: 
Make this crowd-pleasing holiday favorite the classic way: with buttery mashed sweet potatoes and a crunchy pecan topping.