Description
Indulge in this classic Sweet Potato Casserole with a crunchy pecan topping that’s perfect for holiday gatherings or a cozy family dinner. Creamy sweet potatoes with a hint of vanilla and a rich buttery finish topped with a sweet and nutty crunch will have everyone asking for seconds.
Ingredients
Scale
Sweet Potato Mixture:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping:
- 1/2 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 cup light brown sugar, packed
Instructions
- Preheat the Oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook Sweet Potatoes: Boil sweet potatoes until fork-tender, then drain and mash until smooth.
- Prepare Mixture: Combine sugar, eggs, melted butter, milk, vanilla extract, and salt with sweet potatoes. Spread mixture in baking dish.
- Make Topping: Mix flour, melted butter, pecans, and brown sugar until crumbly. Sprinkle over sweet potatoes.
- Bake: Bake for 35-40 minutes until topping is golden and crisp. Rest for 10 minutes before serving.
Notes
- This casserole can be prepared a day in advance and refrigerated before baking.
- For a lighter version, reduce sugar or substitute with maple syrup.
- Add marshmallows for a classic twist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1 cup)
- Calories: 370
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
