Preheat your oven to 400°F (200°C) if roasting.

Scrub 3–4 medium sweet potatoes, pierce them a few times with a fork, and place them on a rimmed baking sheet. Roast until very tender — about 45–60 minutes, depending on size.

(Alternate) If you prefer boiling: peel and cube the sweet potatoes, put them in a large pot of cold water, bring to a boil, and simmer 15–20 minutes until fork-tender. Drain thoroughly.

Let the potatoes cool just enough to handle, then scoop the flesh into a large mixing bowl.

Pro tip: Roasting concentrates sweetness and gives a slightly drier, more flavorful mash — I roast whenever I have the oven free. If you boil, be sure to drain well so the mash doesn’t get watery.

If you roasted, remove any tough bits of skin before mashing. Use a potato masher or a hand mixer to mash the sweet potatoes until smooth.

Add 1 cup sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, 2 beaten eggs, and ½ cup melted butter to the mashed potatoes.

Fold and mix until everything is fully incorporated and the mixture is silky and spreadable. If it seems too stiff, add 1–2 tablespoons of milk or cream; if it seems too loose, a brief bake will help it set.

Taste and adjust: a pinch more salt or a touch more vanilla can make the flavors pop.

Pro tip: Use a hand mixer on low for 30–60 seconds to get a really smooth texture without over-whipping — you want creamy, not gluey.

In a medium bowl, combine 1 cup packed brown sugar and ⅓ cup all-purpose flour.

Stir in 1 cup chopped pecans.

Pour ⅓ cup melted butter over the dry ingredients and mix until you have a crumbly, evenly-coated topping.

If you like extra crunch and depth, toast the pecans in a dry skillet or in the oven for 5–7 minutes before chopping.

Pro tip: Roughly chopping some pecans and leaving a few larger pieces gives the topping a better texture — it’s more interesting to bite into.

Preheat the oven to 350°F (175°C). Grease a 9x13 baking dish (or similar) with butter or nonstick spray.

Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.

Sprinkle the pecan topping evenly over the sweet potatoes, pressing lightly so it adheres.

Bake uncovered for 25–30 minutes, until the casserole is heated through and the topping is bubbly and lightly golden.

If you want a deeper brown on the topping, broil on high for 30–90 seconds — watch it like a hawk so it doesn't burn.

Remove from oven and let rest 10 minutes before serving to set.

Pro tip: If the center jiggles too much right out of the oven, give it those extra 10 minutes — it firms up and slices more cleanly after resting.

To make this a true make ahead sweet potato casserole, prepare the sweet potato base as directed and transfer it to the baking dish, then cover and refrigerate for up to 48 hours. Keep the pecan topping separate in an airtight container. When you’re ready to bake, add the topping and bake as directed, adding 5–10 minutes to the bake time if the casserole is very cold.

To freeze: assemble the casserole (either with or without topping), wrap tightly with plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge before baking; if baking from frozen, add at least 20–30 minutes to the bake time and cover with foil for the first part to prevent over-browning.

Leftovers: store covered in the fridge for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through — about 15–20 minutes covered, then 5–10 minutes uncovered to crisp the topping again.

Pro tip: If your topping softens after refrigeration, a quick 2–3 minute blast under the broiler right before serving will re-crisp it beautifully.

For a marshmallow finish (a nod to sweeter, nostalgic takes), add mini marshmallows over the topping for the last 5–7 minutes of baking — watch closely so they don’t scorch.

If you’ve enjoyed the Pioneer Woman Sweet Potato Casserole before, try her signature twist—think extra buttery topping or a sprinkle of cinnamon—while keeping the same assembly method.

To make this the Paula Dean Sweet Potatoes Casserole style in spirit, don’t be shy with the butter: richer butter choices and toasting the pecans give that classic Southern richness.