Sweet Potato Casserole Recipe
This Quick and Easy Sweet Potato Casserole delivers the classic holiday flavor with a fraction of the effort. You get a creamy, spiced sweet potato base crowned with a buttery pecan streusel, all in under an hour. After testing multiple methods, I found that cubing the potatoes significantly reduces the roasting time compared to using whole potatoes, making this perfect for a last-minute side dish.
PrintSweet Potato Casserole
Ingredients
Scale
- 3 pounds sweet potatoes ((peeled and cut into 1-inch cubes))
- ½ cup packed brown sugar
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ cup butter ((melted))
- ⅓ cup brown sugar
- 2 tablespoons flour
- 1 ¼ cups chopped pecans
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Add the sweet potatoes to a large pot and add enough water to cover them by 1 inch. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until fork-tender. Drain.
- In a large bowl, mash the sweet potatoes with the remaining filling ingredients. Spread in the prepared baking dish.
- In a medium bowl, mix together all the pecan topping ingredients until combined. Sprinkle evenly on top of the sweet potatoes.
- Bake for 25-30 minutes until hot and bubbly and the pecans are toasted. Enjoy!
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