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The Easiest Sweet Potato Casserole with a Crunchy Pecan Topping

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This simple sweet potato casserole uses canned yams for speed and features a buttery pecan streusel topping. It is a reliable, comforting side dish perfect for Thanksgiving or Christmas.

Ingredients

Scale
  • 2 (15 ounce) cans sweet potatoes or yams, drained and rinsed
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons for topping
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar, for topping
  • 1 cup chopped pecans
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mash the drained sweet potatoes until mostly smooth.
  3. Add the granulated sugar, 1/2 cup brown sugar, 1/2 cup melted butter, eggs, salt, vanilla extract, and milk to the mashed sweet potatoes. Mix until just combined.
  4. Pour the sweet potato mixture evenly into the prepared baking dish.
  5. Prepare the topping: In a separate medium bowl, combine the flour, 1 cup brown sugar, chopped pecans, cinnamon, and the remaining 2 tablespoons of melted butter. Mix with a fork until the mixture is crumbly.
  6. Sprinkle the pecan topping evenly over the sweet potato base.
  7. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is set.
  8. Let the casserole cool for 10 minutes before serving.

Notes

  • You can prepare the sweet potato base one day ahead and store it covered in the refrigerator. Add the topping just before baking.
  • For a different topping, substitute 1 1/2 cups of mini marshmallows for the pecan streusel during the last 10 minutes of baking.
  • If you are looking for alternatives to traditional holiday sides, this recipe pairs well with services like best meal delivery services for quick weeknight options.

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