Sweet Potato Casserole with Pecan Topping
A comforting dish that combines sweet potatoes with a crunchy pecan topping, perfect for holiday meals and gatherings.
Ingredients
For the Sweet Potato Base
- 4 cups sweet potatoes, cooked and mashed Make sure sweet potatoes are cooked for easy mashing.
- 1/2 cup brown sugar For the base mixture.
- 1/2 cup milk Add more for a creamier texture.
- 1/4 cup butter, melted Melted for mixing.
- 1 teaspoon vanilla extract
- 2 eggs, beaten
For the Pecan Topping
- 1 cup pecans, chopped
- 1/2 cup flour Can substitute with gluten-free flour.
- 1/2 cup brown sugar (for topping) Increase for a sweeter topping.
- 1/4 cup butter, softened
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the mashed sweet potatoes, 1/2 cup brown sugar, milk, melted butter, vanilla extract, and beaten eggs. Stir well until everything is combined.
- Spread the sweet potato mixture into a greased baking dish.
Making the Topping
- In another bowl, combine pecans, flour, 1/2 cup brown sugar, softened butter, and cinnamon until you get a crumbly texture.
- Evenly sprinkle the pecan topping over the sweet potato mixture.
Baking
- Bake for 30-40 minutes, or until the topping is golden brown.
- Allow it to cool slightly before serving.
Notes
Serve warm as a side dish. You can top it with whipped cream or serve alongside vanilla ice cream. Store leftovers covered in the refrigerator for 3-5 days or freeze for 2-3 months.