Description
This Sweet Potato Casserole is a classic holiday side dish that combines creamy mashed sweet potatoes with a crunchy pecan topping. It’s the perfect balance of sweet and savory flavors, making it a crowd-pleaser at any gathering.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/3 cup milk
- 1/4 cup unsalted butter, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1 cup chopped pecans
Sweet Potato Mixture:
Topping:
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook Sweet Potatoes: Boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and mash.
- Mix Ingredients: In a mixing bowl, combine the mashed sweet potatoes with brown sugar, milk, butter, eggs, vanilla, and salt. Spread this mixture into the prepared baking dish.
- Make Topping: In a separate bowl, mix brown sugar, flour, butter, and pecans. Sprinkle this topping over the sweet potato mixture.
- Bake: Bake in the preheated oven for 30 minutes or until the top is golden brown.
- Serve: Allow the casserole to cool slightly before serving. Enjoy!
Notes
- You can make this casserole a day ahead and refrigerate it. Just add a few extra minutes to the baking time to ensure it’s heated through.
- Feel free to adjust the sweetness to your liking by adding more or less sugar in both the sweet potato mixture and the topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 65mg
