In a large pot or dutch oven, melt butter over low heat.
Mix in the sweet potatoes and continue heating until the butter is incorporated and the potatoes are heated all the way through. Remove from heat.
In a separate bowl, mix together the vanilla extract, sweetened condensed milk, eggs, honey, and sugar.
Stir this into the potatoes, then pour the mixture into a large baking dish or pie pan. Smooth out the top.
Pecan Praline Topping
While this cools a little, make the praline topping in a small saucepan. Melt the butter, then mix in brown sugar, flour, and pecans.
Spread the topping over the sweet potatoes.
Bake uncovered for 35 minutes.
🥫 Storage/Shelf Life/ReheatingSweet Potato Casserole stores well in the fridge for about 5 days. We usually just cover it with foil and remove it to reheat as needed. There usually isn't much leftover so we eat it pretty quickly - but if you have a leftover, the casserole can be stored in an air-tight container. You can freeze leftover casserole, but the topping will get soggy. 🔢 Recipe YieldThis casserole recipe makes about 8 - 12 servings. If people want seconds, you may end up with fewer servings. If you are feeding a larger group, you can easily double it. 📋 Tips
Drain your potatoes before baking to get out any excess liquid.
The oats and pecans in the topping are optional, but the crunch is so good - I highly recommend adding both.
If you need to make this recipe ahead of time, I would suggest making the filling and topping separately, then assembling it and baking the casserole right before you plan on serving it. The topping will remain crunchy when reheated, but it will be at its peak when freshly baked.