Description
A quick and easy sweet potato casserole recipe featuring creamy mashed sweet potatoes and a crunchy pecan topping. Perfect for holidays and family gatherings. Make-ahead friendly and customizable for various dietary needs.
Ingredients
Scale
For the Sweet Potato Base:
- 4 large sweet potatoes (about 2 1/2 pounds), peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs, beaten
For the Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat oven to 350°F (175°C).
- Boil cubed sweet potatoes in a large pot for about 15 minutes until fork-tender.
- Drain and transfer to a mixing bowl.
Step 2: Make the Sweet Potato Mixture
- Mash sweet potatoes until smooth.
- Mix in milk, melted butter, brown sugar, vanilla extract, cinnamon, salt, and beaten eggs until creamy.
- Spread mixture evenly into a greased 9×13-inch baking dish.
Step 3: Prepare the Topping
- In a separate bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly.
- Sprinkle evenly over the sweet potato layer.
Step 4: Bake
- Bake uncovered for 25-30 minutes until the topping is golden brown and crispy.
- Let cool slightly before serving.
Notes
- Make-Ahead: Prepare the base and topping separately, refrigerate overnight, and bake before serving.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave in short intervals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Sweet potato casserole, holiday side dish, easy sweet potato recipe, Thanksgiving casserole, pecan topping casserole.