Description
A comforting sweet potato casserole topped with a crunchy buttered pecan crumble, perfect for fall gatherings and holiday feasts.
Ingredients
Scale
- 4 pounds raw sweet potatoes (diced into large chunks and boiled)
- 2 large eggs
- 1/4 cup unsalted butter (softened)
- 1/2 cup milk (unsweetened cashew milk preferred)
- 1/2 cup light brown sugar (packed)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon cinnamon (optional)
- 5 tablespoons unsalted butter (melted) for topping
- 2/3 cup light brown sugar (packed) for topping
- 1/2 cup all-purpose flour for topping
- 1/4 teaspoon salt (or to taste) for topping
- 1 cup Fisher Pecan Halves
Instructions
- Prepare Sweet Potatoes: Start by boiling the diced sweet potatoes in a large pot until tender, about 15-20 minutes.
- Mash the Sweet Potatoes: Drain and mash the sweet potatoes in a mixing bowl, ensuring a smooth texture.
- Combine ingredients: Add softened butter, milk, brown sugar, granulated sugar, eggs, vanilla extract, salt, nutmeg, and cinnamon. Mix to a creamy consistency.
- Mix Topping Ingredients: In another bowl, combine the melted butter, brown sugar, flour, and salt until crumbly.
- Add Pecans: Fold the pecan halves into the topping mixture gently.
- Preheat the Oven: Set to 350°F (175°C).
- Assemble Casserole: Spread the sweet potato filling into a greased 9×13 baking dish.
- Top with Pecan Crumb: Generously sprinkle the pecan topping over the filling.
- Bake: Place in the oven and bake for 30-35 minutes or until the top is golden brown.
- Cool Before Serving: Let cool slightly before serving.
Notes
For make-ahead options, prepare filling and topping separately the day before and refrigerate. Reheat in the oven when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 60mg
Keywords: sweet potato casserole, pecan topping, Thanksgiving side dish, comfort food, holiday recipe