Thanksgiving isn't the same without a homemade sweet potato casserole. The creamy, soft sweet potatoes are topped with a flavorful crunchy pecan contrast. This is the best sweet potato casserole I've ever tasted - and I know you'll love it, too!
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Ingredients
Filling
4tablespoonsunsalted butter
4cupssweet potatoespeeled and cubed
1/2cupmilk
1/4cupbrown sugarpacked
1/4cupwhite sugar
2eggs
1/2teaspoonvanilla extract
1teaspoonmaple extract
1/2teaspoonkosher salt
Topping
1/2cupall-purpose flour
1/2cupbrown sugarpacked
4tablespoonsunsalted butter
1/4teaspoonkosher salt
1teaspooncinnamon
3/4cuppecanschopped
Instructions
Preheat oven to 350 degrees and butter a 2-quart baking dish.
Add the 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.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, white sugar, vanilla flavoring, maple flavoring, salt and eggs in a large bowl. Transfer filling into buttered baking dish and spread evenly.
Combine the flour, brown sugar, cinnamon, butter and salt in a medium bowl until the mixture is combined well and clumps together. Stir in the pecans. Add the topping mixture over the top of the sweet potatoes in an even layer. Bake for 25-30 minutes or until mostly set in the center and golden on top. Serve warm. Enjoy!