Sweet Potato Casserole
This creamy, buttery sweet potato casserole features a velvety filling and a crunchy pecan topping, perfect for holiday dinners or special occasions.
Ingredients
Sweet Potato Filling
- 3 cups Sweet potatoes, peeled and cut into chunks Choose firm sweet potatoes with smooth skin.
- 1/2 cup Granulated sugar Adjust based on sweetness of sweet potatoes.
- 1/2 cup Melted butter Use for rich flavor.
- 2 large Eggs Do not overmix to prevent a dense texture.
- 1 teaspoon Vanilla extract
- 1/2 cup Milk or heavy cream For richer flavor, use full-fat.
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
Brown Sugar Pecan Topping
- 1 cup Brown sugar
- 1/2 cup Chopped pecans Small uniform pieces distribute the crunch.
- 1/3 cup All-purpose flour
- 1/4 cup Melted butter
Instructions
Preparation
- Peel and cut sweet potatoes into evenly sized chunks. Place them in a large pot, cover with water, and add a pinch of salt.
- Bring the water to a boil, then simmer until the sweet potatoes are soft enough to mash easily with a fork. Drain them thoroughly.
Filling
- Mash the warm sweet potatoes until smooth. Stir in melted butter, sugar, eggs, vanilla, milk or cream, cinnamon, nutmeg, and salt until combined.
Topping
- In a separate bowl, combine brown sugar, chopped pecans, flour, and melted butter. Stir until the mixture forms a crumbly, evenly moistened topping.
Assembly
- Spread the sweet potato mixture into a greased baking dish and smooth the surface. Sprinkle the pecan topping evenly over the top.
Baking
- Bake in a preheated oven until the filling is hot and set and the topping is golden brown. Cover loosely with foil if topping browns too quickly.
- Let the casserole stand for several minutes before serving.
Notes
Allow leftovers to cool, cover tightly, and refrigerate for up to four days. For freezing, wrap tightly before baking and thaw in the refrigerator overnight.