sweet potato casserole — Classic Pecan-Topped Holiday Dish
A classic sweet potato casserole with a silky mashed sweet potato base and a buttery brown sugar pecan crumble. Perfect for Thanksgiving or holiday dinners.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
4 cups peeled, cubed sweet potatoes (about 3–4 medium)
2 large eggs, beaten
1/2 cup white sugar
1/2 cup milk
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Instructions
1. Preheat the oven to 325°F (165°C).
2. Place peeled, cubed sweet potatoes in a saucepan and cover with water. Cook over medium-high heat until tender, 10–15 minutes. Drain well.
3. Mash the drained sweet potatoes until smooth.
4. Stir in beaten eggs, white sugar, milk, softened butter, vanilla extract, and salt until creamy and well combined.
5. Transfer the sweet potato mixture to a 9×13-inch (or similar) baking dish and spread evenly.
6. In a bowl, combine brown sugar and flour. Cut in softened butter with a pastry cutter until the mixture is crumbly. Stir in chopped pecans.
7. Sprinkle the pecan crumble evenly over the sweet potato mixture.
8. Bake in the preheated oven for about 30 minutes, or until the topping is lightly browned and the casserole is heated through.
9. Remove from oven and let rest a few minutes before serving.
Notes
For extra flavor roast the sweet potatoes instead of boiling. For a lighter version, substitute part of the butter with applesauce. To make ahead: assemble filling and topping separately, refrigerate, then combine and bake before serving.
Find it online: https://www.broodrecipes.com/sweet-potato-casserole/