This is the best sweet potato casserole with pecans you’ll ever taste, with a delicious, crunchy pecan and brown sugar topping that's the perfect balance of sweet and savory.
Peel and then boil the sweet potatoes in cold water, just covering, until fork tender. Drain well.
Mash the sweet potatoes into a puree using a food processor, immersion blender, potato masher, or stand mixer fitted with the paddle attachment. While the potatoes are still warm, add the butter, stirring until it melts. Then add the maple syrup, milk, eggs, vanilla, and salt. If using a stand mixer, you can mix everything using the mixer.
Pour the mashed sweet potato mixture into a 1 ½ - 2 quart casserole dish.
Mix all of the topping ingredients together in a medium bowl. Sprinkle the pecan crumble topping over the top of the casserole.
Bake the sweet potato casserole for 30-40 minutes until bubbling.
Video
Notes
Technique - Be sure your potatoes are fully cooked by piercing them with a paring knife. If there is any resistance, place them back in the boiling water until they are completely tender.Variations - Some people enjoy a casserole with marshmallows. Try adding mini marshmallows before baking to make the sweet potato casserole a little sweeter and gooier.Storage - Store leftover sweet potato casserole in an airtight container or the original baking dish in the fridge for 3 to 5 days. You can freeze sweet potato casserole as well.Note: I halved this recipe for the dish that you see in the photos and in the video.