Description
This Sweet Potato Casserole with Pecan Topping is a comforting and classic dish perfect for holiday gatherings or cozy family dinners. Creamy mashed sweet potatoes are sweetened with brown sugar and vanilla, then topped with a crunchy, buttery pecan crumble and baked to golden perfection.
Ingredients
Scale
Sweet Potato Mixture
- 4 medium sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Pecan Topping
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup flour
- 3 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in a large pot of water until they are tender and easily pierced with a fork, about 15-20 minutes.
- Mash and Mix: Drain the sweet potatoes and transfer them to a large bowl. Mash them until smooth, then stir in the brown sugar, milk, melted butter, and vanilla extract until everything is well combined and creamy.
- Prepare Pecan Topping: In a separate bowl, mix the chopped pecans, brown sugar, flour, and melted butter together until the mixture becomes crumbly and evenly coated.
- Assemble Casserole: Grease a baking dish and spread the sweet potato mixture evenly in the dish. Sprinkle the pecan topping evenly over the sweet potatoes.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crisp.
Notes
- For a dairy-free version, substitute the butter and milk with plant-based alternatives.
- You can prepare the pecan topping in advance and refrigerate it until ready to use.
- Adding a pinch of cinnamon or nutmeg to the sweet potato mixture can add extra warmth and flavor.
- Make sure not to overcook the sweet potatoes to avoid a watery mash.
- This casserole can be reheated in the oven at 350°F for 10-15 minutes before serving.
