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Sweet Potato Casserole

A close-up of a freshly baked sweet potato casserole topped with crunchy pecans and a crumble topping.
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A classic sweet potato casserole with a crunchy pecan topping, perfect for holidays or any special meal.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For the Topping:
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Boil the sweet potato cubes in water until tender, about 15-20 minutes. Drain well.
  3. In a large bowl, mash the sweet potatoes until smooth.
  4. Add the softened butter, granulated sugar, milk, eggs, vanilla extract, and salt. Beat until well combined and creamy.
  5. Pour the sweet potato mixture into a greased 9×13 inch baking dish.
  6. In a separate bowl, combine the chopped pecans, brown sugar, and flour for the topping.
  7. Pour the melted butter over the topping mixture and stir until combined and crumbly.
  8. Sprinkle the topping evenly over the sweet potato mixture.
  9. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
  10. Let it cool slightly before serving.

Notes

  • For an extra gooey topping, you can add a layer of mini marshmallows over the sweet potato mixture before adding the pecan streusel.
  • Ensure your sweet potatoes are completely drained to avoid a watery casserole.
  • This casserole can be assembled ahead of time and baked before serving.

Nutrition

Find it online: https://carlacooking.com/sweet-potato-casserole-recipe/