Description
My easy sweet potato casserole recipe is extra special thanks to the crispy, buttery brown sugar pecan topping that steals the show! It’s the perfect Thanksgiving side dish that can be made ahead of time but it is also easy enough to enjoy year-round, even on busy weeknights!
Ingredients
Scale
- 40 oz can yams, I use Bruce’s brand, drained
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons butter, softened
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Pour yams into a large bowl and mash until desired smoothness. I leave some lumps.
- Add granulated sugar, milk, egg, 3 tablespoons of butter, and vanilla. Mix until thoroughly blended.
- In a smaller bowl combine brown sugar, flour, and 2 tablespoons of butter and mash with a fork until crumbly. Stir in pecans.
- Pour the yam mixture into an 8 by 8-inch baking dish and top with the crumbly pecan mixture.
- Bake for 25-35 minutes or until top is golden brown and bubbling.
- Prep Time: 10 minutes
- Cook Time: 25 - 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 263
- Sugar: 25.9 g
- Sodium: 21.7 mg
- Fat: 12.8 g
- Carbohydrates: 35.8 g
- Fiber: 1.6 g
- Protein: 2.8 g
- Cholesterol: 42.6 mg