Grab a large casserole dish and a crowd for our favorite sweet potato casserole recipe. As it bakes, brown sugar and pecans form a crackly candy-like crust.
Whisk 4 large eggs, 3 Tbsp. pure maple syrup, 2 Tbsp. vanilla extract, 1 Tbsp. fresh lemon juice, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl until no streaks remain. Using a rubber spatula, scrape in sweet potato purée and mix to combine. Transfer mixture to prepared baking dish and spread to edges. Sprinkle topping evenly over.
04Bake casserole until set and topping is bubbling, 50–60 minutes. Let cool 15 minutes before serving.
Do Ahead: Topping can be made 2 days ahead. Keep chilled.
Editor’s note: This recipe was originally published in November 1998. More classic Thanksgiving recipes, including simple roast turkey, candied yams, and perfect pumpkin pie, right this way →