Sweet Potato Casserole (2024)

• 5-6 large sweet potatoes (about 6 cups mashed)
• 3/4 cup white sugar
• 1/2 tsp salt
• 1/2 cup butter (1 stick)
• 2 eggs (Beaten)

Topping

• 12 ounces pecan halves (chopped)
• 6 tbsp butter (melted)
• 1 and 1/4 cups brown sugar
• 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp cinnamon

• Peel the sweet potatoes and cut them into about 4 pieces each and boil for 25-30 minutes or until tender. (You can poke them with a knife or fork to make sure they're soft)

• Drain the sweet potatoes and return them back to the same empty pot.

• Mash the sweet potatoes with a potato masher or a pastry cutter and add the white sugar, salt, 1 stick of butter, and 2 beaten eggs to the sweet potatoes and stir to combine. (I add the eggs in last so the sweet potatoes will have cooled down slightly)

• Add the sweet potatoes to a baking dish (at least 9x13) and preheat your oven to 350 degrees while you prep the topping.

Topping

• Chop the pecans as finely or roughly as you'd like.

• Add melted butter to the pecans and toss them to coat.

• Add in brown sugar, flour, salt, and cinnamon and stir to combine.

• Sprinkle the topping evenly over the sweet potatoes.

• Bake at 350 for 30 minutes.

• Let the casserole sit for 20-30 minutes before serving so it can thicken.