Sweet Potato Casserole

5 from 5 votes

Recipe from Two Peas and Their Pod

This is the BEST sweet potato casserole recipe! It has a creamy filling that is made with mashed baked sweet potatoes, browned butter, pure maple syrup, and cinnamon. It's topped with a crunchy brown sugar pecan topping that is divine! It's the perfect side dish for Thanksgiving and Christmas.

Prep Time30

Cook Time1 35

Total Time2 5

Course: Side Dish

Cuisine: American

Keyword: brown butter, pecan, sweet potato

Servings:

Calories: 236kcal

Ingredients

For the sweet potatoes:

3 lbs sweet potatoes, about 3 large or 5 medium sweet potatoes
1/4 cup unsalted butter, cut into tablespoon pieces
1/4 cup pure maple syrup
1/2 cup milk, I use whole milk
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt

For the topping:

1/4 cup all-purpose flour, can use gluten-free flour
3/4 cup packed light brown sugar
1 cup pecans, chopped
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
Flaky sea salt, for sprinkling on top

Instructions

Preheat oven to 400 degrees F. With a fork, poke holes in the sweet potatoes, about 5 holes per potato. Place sweet potatoes on a large baking sheet lined with parchment paper or foil and bake for 50 to 75 minutes or until very fork tender. Remove from oven and let the potatoes cool for 10 minutes. Lower the oven temperature to 350 degrees F.
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl and set aside.
Peel the potatoes, the skins should pull right off, and transfer to a large mixing bowl. Add the browned butter, maple syrup, milk, eggs, vanilla, cinnamon, and salt. Use an electric mixer and mix until smooth.
Grease a 9×13-inch baking pan (or a similar size casserole dish). Spread the sweet potato mixture evenly into the pan.
To make the topping, in a medium bowl, stir together the flour, brown sugar, pecans, and cinnamon until combined. Pour the melted butter over the mixture and use a fork to stir until combined and moistened. Sprinkle the topping over the sweet potato mixture in the baking dish. Top with a little flaky sea salt.
Bake for 30 minutes or until heated through and the top is golden brown. Remove from the oven and let cool for 5 minutes. Serve warm.

Notes

You can boil the potatoes, but I recommend baking the potatoes for more flavor. If you want to boil, add the peeled and cubed sweet potatoes to a large pot of salted water. Heat over high heat and bring to a boil. Lower the heat to a simmer and cook until the potatoes are very fork tender, 15 to 20 minutes.

Nutrition