Description
Sweet Potato Casserole is a heavenly comfort dish with a crunchy pecan topping, perfect for holidays or cozy family dinners. This recipe combines creamy mashed sweet potatoes with a rich, buttery pecan topping for the perfect balance of flavors and textures.
Ingredients
Scale
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup milk (or heavy cream for extra richness)
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For the pecan topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Cook the Sweet Potatoes: Peel and cube sweet potatoes, boil until tender (15-20 mins), then drain.
- Mash and Mix: Mash sweet potatoes, then mix in butter, sugars, milk, eggs, vanilla, cinnamon, nutmeg, and salt until creamy.
- Transfer to Baking Dish: Spread mixture into a greased 9×13-inch baking dish.
- Add Pecan Topping: Combine pecans, brown sugar, flour, and melted butter, then sprinkle over sweet potatoes.
- Bake: Bake at 350°F (175°C) for 25-30 mins until golden brown and bubbly. Cool slightly before serving.
Notes
- Use fresh sweet potatoes for the best flavor and texture.
- Adjust sweetness to taste—reduce sugar slightly if preferred.
- Make ahead: Prepare a day in advance, refrigerate, then bake before serving.
- For extra crunch, toast pecans before adding to the topping.
- Variations: Marshmallow topping, spiced version, or nut-free with oats.
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1 serving (1/8 of dish)
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg
Keywords: sweet potato casserole, holiday side dish, pecan topping, Thanksgiving recipe, comfort food, easy casserole, creamy sweet potatoes