Description
This iconic sweet potato casserole is a must-have for holiday dinners and special occasions. It’s rich and smooth on the bottom, crisp and nutty on top, and comes together in under an hour. Straight from Christy Denney’s take on the classic, this version nails the balance of sweet, buttery, and textured perfection.
Ingredients
Sweet Potato Base
3 cups cooked and mashed sweet potatoes (about 3–4 medium)
1 cup white sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 eggs, well beaten
½ cup (1 stick) unsalted butter, melted
Pecan Crust
1 cup brown sugar
⅓ cup all-purpose flour
1 cup chopped pecans
⅓ cup unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish or similar-sized casserole pan.
Make the sweet potato filling:
In a large bowl, mix mashed sweet potatoes with white sugar, salt, vanilla, eggs, and melted butter until smooth. Pour into the prepared dish and spread evenly.
Make the pecan topping:
In a separate bowl, combine brown sugar, flour, chopped pecans, and melted butter. Mix until crumbly.
Sprinkle topping evenly over the sweet potato mixture.
Bake for 35–40 minutes until the top is golden and bubbly.
Cool slightly before serving so it sets up nicely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420 / Serving
- Sugar: 36g / Serving
- Fat: 24g / Serving
- Carbohydrates: 50g / Serving
- Protein: 3g / Serving