Go Back

Trisha Yearwood Sweet Potato Casserole

Sweet potato casserole is baked with a smooth, lightly sweetened potato filling and a crisp brown sugar pecan topping. This Southern side dish bakes in a 9x13-inch dish until golden, then rests before serving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Resting 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray for greasing
  • 4 sweet potatoes large, about 3 pounds
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter softened, for the casserole
  • 0.33 cup unsalted butter softened, for the topping
For the topping
  • 1 cup light brown sugar packed
  • 0.33 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Preheat the oven to 350°F.
  2. Prick the sweet potatoes with a fork and place them on a rimmed baking sheet.
  3. Bake for 60 to 75 minutes, until a knife slides easily into the centers.
  4. Let the sweet potatoes cool until easy to handle.
  5. Peel and mash the sweet potatoes in a large bowl.
  6. Stir in the granulated sugar, eggs, vanilla, salt, milk, and 1/2 cup butter until well combined.
  7. Coat a 9x13-inch baking dish with nonstick cooking spray.
  8. Spread the sweet potato mixture evenly in the dish.
Make the topping
  1. Stir the brown sugar and flour together in a medium bowl.
  2. Work in the remaining 1/3 cup butter until coarse crumbs form.
  3. Stir in the pecans.
Bake the casserole
  1. Sprinkle the topping evenly over the sweet potato mixture.
  2. Bake at 350°F for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For an even topping, distribute the pecan mixture across the casserole without pressing it down. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free swap, use unsalted dairy-free butter and an unsweetened dairy-free milk.