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Sweet potato casserole close up on a fork
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5 from 8 votes

Sweet Potato Casserole

A delicious sweet potato casserole, made from roasted sweet potatoes, for a rich, deep flavor, and topped with a brown sugar pecan crumble.
Prep Time15 mins
Cook Time30 mins
Precook potatoes1 hr
Total Time45 mins
Course: American, Side
Cuisine: American
Keyword: sweet potato casserole, sweet potato casserole recipe, Sweet potato casserole with pecans
Servings: 6 people
Calories: 513kcal
Author: Rachael


  • 4 cups sweet potato baked (approx 3-4 large sweet potatoes or 4-5 medium sized)
  • 1/4 cup brown sugar
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter softened
  • 1/2 cup milk or evaporated milk
  • 3/4 teaspoon vanilla extract


  • 3/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/2 cup all-purpose flour
  • ¼ cup butter softened
  • 2/3 cup chopped pecans


  • Preheat oven 425º F.
  • Wash and place sweet potatoes on a baking sheet, prick sweet potatoes all over with a fork.
  • Bake until tender, 45 to 60 minutes.
  • Let cool until you can handle them, then remove skins.
  • Turn oven to 325 degrees F (165 degrees C).
  • Add sweet potatoes, brown sugar, eggs, salt, butter, milk and vanilla extract to a large bowl. Mix until smooth.
  • Transfer to a 9x13 inch baking dish. Set aside.
  • In medium bowl, mix the brown sugar, cinnamon and flour together.
  • Cut in the butter, continue cutting it in until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  • Bake in the preheated oven 30 minutes, or until the topping is lightly brown.



Calories: 513kcal | Carbohydrates: 66g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 433mg | Potassium: 428mg | Fiber: 4g | Sugar: 42g | Vitamin A: 13130IU | Vitamin C: 2.1mg | Calcium: 88mg | Iron: 1.9mg