Pioneer Woman Sweet Potato Casserole
This cozy Pioneer Woman sweet potato casserole blends creamy mashed sweet potatoes with a golden, crunchy pecan topping for the perfect comforting side dish. With warm vanilla notes and buttery richness, it shines at holiday tables and weeknight dinners alike.
Ingredients
Sweet Potato Filling
- 4 cups Sweet potatoes, peeled and cubed
- 2 large Eggs, beaten
- 0.5 cup White sugar
- 0.5 cup Milk
- 4 tablespoons Butter, softened
- 0.5 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Pecan Topping
- 0.5 cup Brown sugar
- 0.33 cup All-purpose flour
- 3 tablespoons Butter, softened
- 0.5 cup Chopped pecans
Instructions
- Heat oven to 350°F and lightly butter a medium casserole dish.
- Peel and cube sweet potatoes evenly.
- Boil sweet potatoes until tender, then drain thoroughly.
- Mash the hot potatoes until smooth. Let cool slightly.
- Add eggs, sugar, milk, butter, vanilla, and salt. Mix until creamy.
- Spread filling evenly into the casserole dish.
- In a separate bowl, mix brown sugar, flour, and softened butter until crumbly. Fold in pecans.
- Sprinkle topping over sweet potato mixture.
- Bake 30–35 minutes until topping is golden and casserole is heated through.
- Rest a few minutes before serving.
Notes
For a nut-free version, use rolled oats instead of pecans. Mash potatoes while warm and cool slightly before adding eggs. Add a teaspoon of butter to the topping if it feels too dry.