Description
This sweet potato casserole is a perfect blend of creamy sweet potatoes topped with a crunchy pecan and brown sugar topping. It’s a delightful side dish for holidays or any family gathering.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup (120ml) milk
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup (100g) pecans, chopped
- 1/2 cup (100g) brown sugar, for topping
- 1/4 cup (60g) butter, softened, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, boil sweet potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
- In a mixing bowl, mash the sweet potatoes. Add milk, 1/2 cup brown sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
- Spread the sweet potato mixture evenly in a greased 9×13 inch baking dish.
- In another bowl, combine the chopped pecans, 1/2 cup brown sugar, and softened butter. Mix until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
Notes
- For an extra touch, add mini marshmallows on top during the last 5 minutes of baking for a toasted marshmallow effect.
- You can prepare the sweet potato mixture a day in advance and refrigerate it. Just add the topping before baking.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Cuisine: American
Keywords: sweet potato casserole, holiday side dish, creamy sweet potatoes, pecan topping