Sweet Potato Casserole with Brown Sugar Topping
A comforting sweet potato casserole topped with crunchy pecans, perfect for holiday meals.
Ingredients
For the casserole
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk Can use almond milk for a vegan option.
- 2 large eggs Can substitute with flax eggs for a vegan option.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the topping
- 1 cup chopped pecans Can replace with walnuts or almonds.
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes into large chunks. Boil them in water until soft, about 15-20 minutes.
- Drain the sweet potatoes and let them cool slightly. Then, mash them in a large bowl.
- Add brown sugar, granulated sugar, vanilla extract, milk, eggs, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until smooth and combined.
- Pour the sweet potato mixture into a greased baking dish.
Topping and Baking
- In a separate bowl, mix the chopped pecans with melted butter and sprinkle them on top of the sweet potato mixture.
- Bake in the oven for 30-35 minutes or until the topping is golden brown.
Notes
Serve warm as a side dish or dessert topped with whipped cream. For a smoother texture, consider using a hand mixer to blend the sweet potato mixture. You can adjust the sweetness by adding more or less sugar according to your taste. Feel free to mix in mini marshmallows or dried fruit for extra flavor or texture.