We affectionately call this 'Amish Autumn’s Sweet Embrace'—warm, sweet, and unforgettable.

Amish Sweet Potato Casserole with Pecan Topping is one of those comforting dishes that feels like a warm hug. Growing up in the Midwest, sweet potatoes were a staple at our family gatherings, especially during the holidays. This recipe is a nod to those cherished memories, combining the creamy sweetness of sweet potatoes with a crunchy, buttery pecan topping. It's perfect for anyone looking to add a touch of nostalgia to their dinner table, and it's surprisingly easy to make even on a busy weeknight.

This sweet potato casserole pairs beautifully with roasted turkey or chicken, making it an ideal side for holiday feasts. For a more casual meal, serve it alongside grilled pork chops or a simple green salad. The sweetness of the casserole complements savory dishes perfectly, and it can even stand alone as a vegetarian main dish when paired with a hearty soup.

Servings: 8

4 cups mashed sweet potatoes (about 4 large sweet potatoes)
1/2 cup granulated sugar
2 large eggs, beaten
1/2 cup milk
1/3 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans

Preheat your oven to 350°F (175°C).

Peel and boil the sweet potatoes until tender, then mash them in a large bowl.

Add the granulated sugar, beaten eggs, milk, 1/3 cup melted butter, vanilla extract, and salt to the mashed sweet potatoes. Mix until smooth and well combined.

Pour the sweet potato mixture into a greased 9x13 inch baking dish.

In a separate bowl, combine the brown sugar, flour, and 1/3 cup melted butter. Stir in the chopped pecans.

Sprinkle the pecan mixture evenly over the sweet potato mixture.

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.

Let it cool for a few minutes before serving. Enjoy!

For a healthier twist, you can reduce the sugar or substitute it with honey or maple syrup. If you're looking to make this dish vegan, swap the butter for a plant-based alternative and use a non-dairy milk like almond or oat milk. For a nut-free version, replace the pecans with crushed graham crackers or oats for a similar crunchy topping.