This southern sweet potato casserole is the perfect addition to your Thanksgiving dinner table. Creamy sweet potato filling is topped with a crunchy pecan crumble and baked to perfection in the oven.
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish and set aside.
In a large bowl, combine mashed sweet potatoes, eggs, melted butter, brown sugar, milk, vanilla extract, cinnamon, and salt. Stir until combined.
Pour sweet potato filling into prepared 9x13 pan and spread into an even layer.
Crumble topping
In a bowl, add flour, brown sugar, melted butter, and pecans. Stir until combined (mixture will be wet and clumpy). Sprinkle topping evenly over sweet potato filling.
Bake casserole for about 35-40 minutes, or until center is set and top is lightly browned.
Remove from oven and serve warm.
Notes
*To cook sweet potatoes:
In the oven: Preheat oven to 425 degrees Fahrenheit. Scrub potatoes and prick all over with a fork. Bake for about 45-55 minutes (depending on size), or until the centers reaches 205 degrees Fahrenheit. Allow to cool, then peel the skins off and mash.
On the stove top: Peel potatoes, quarter each potato, then place in a pot of water. Bring to a boil, then simmer for about 15-20 minutes, or until potatoes fall apart when pierced with a fork. Drain well, allow to cool slightly, then mash.
To make ahead: Assemble casserole as directed. Before baking, cover and refrigerate. On serving day, pull out your casserole and bake as directed – adding an extra 5 minutes to account for the dish being cold.