Description
This Sweet Potato Casserole is a classic, comforting dish perfect for family gatherings or holiday meals. Tender, mashed sweet potatoes are blended with warm spices and brown sugar, then topped with a buttery, crunchy pecan streusel. Baked to golden perfection, it makes a delightful side dish bursting with sweet and nutty flavors.
Ingredients
Scale
Sweet Potato Mixture
- 3 pounds sweet potatoes (peeled and cut into 1-inch cubes)
- ½ cup packed brown sugar
- â…“ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Pecan Topping
- ¼ cup butter (melted)
- â…“ cup brown sugar
- 2 tablespoons flour
- 1 ¼ cups chopped pecans
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot, and cover with water about 1 inch above the potatoes. Bring to a boil, then reduce heat and simmer for approximately 15 minutes or until the potatoes are fork-tender. Drain well.
- Mash Sweet Potato Filling: In a large bowl, mash the cooked sweet potatoes until smooth. Add the brown sugar, melted butter, vanilla extract, cinnamon, salt, and nutmeg. Mix thoroughly until all ingredients are well combined. Spread this mixture evenly in the prepared baking dish.
- Make Pecan Topping: In a medium bowl, combine the melted butter, brown sugar, flour, and chopped pecans. Mix until the ingredients are fully incorporated and the topping is crumbly.
- Assemble and Bake: Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish. Bake in the preheated oven for 25-30 minutes or until the casserole is hot, bubbly, and the pecans are toasted and golden brown. Serve warm and enjoy!
Notes
- For easier peeling, microwave sweet potatoes for 2-3 minutes before peeling.
- Make sure to drain sweet potatoes well to avoid a watery casserole.
- To add extra moisture and richness, consider folding in a beaten egg or a splash of cream to the mashed sweet potatoes.
- Pecans can be substituted with walnuts if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
