Pecan Crusted Sweet Potato Casserole

Serves 8

Creamy and indulgent, this may be the easiest five-ingredient, six-step sweet potato casserole recipe ever! Make prep even easier by mashing the sweet potatoes ahead of time and storing in Ziploc® brand bags. You can also smash the pecans with a rolling pin in a Ziploc® brand bag to avoid a messy counter.


  • 4
    pounds sweet potatoes
  • 2

    eggs, lightly beaten

  • ¾

    cup milk
  • ½
    cup + 2 tablespoons dark brown sugar
  • 1

    cup pecans


  • 1

    Pierce sweet potatoes with a fork and roast in a preheated 400F° oven for 45 minutes until tender. Reduce heat to 350°F.

  • 2

    Slice potatoes in half and scoop the flesh out with a spoon; place the sweet potatoes in a large bowl and discard the skins. 

  • 3

    Mash potatoes with a potato masher or an electric hand blender.

  • 4

    To the potatoes, add eggs, milk, and ½ cup brown sugar; stir to combine. Spread potatoes evenly in a buttered 9”x13” casserole dish. 

  • 5

    Place pecans in a Ziploc® brand bag and beat with the back of a spoon or a rolling pin until the pecans are in small pieces. 

  • 6

    Top the casserole with the pecans and sprinkle the remaining 2 tablespoons of brown sugar over the pecans. Bake for 45 minutes. Serve.