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Sweet Potato Casserole

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A classic sweet potato casserole with a creamy sweet potato base and a crunchy pecan topping, perfect for holidays or family gatherings.

Ingredients

Scale
  • 3 ½ pounds sweet potatoes (about 3 extra-large or 5 to 6 small-to-medium)
  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 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 oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Boil sweet potatoes in salted water until tender, about 20-25 minutes. Drain and peel, then mash in a large bowl.
  3. Add melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until smooth.
  4. Pour mixture into prepared baking dish.
  5. In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter. Mix until crumbly, then sprinkle over sweet potato mixture.
  6. Bake for 25-30 minutes, until topping is golden brown and filling is set.
  7. Let cool slightly before serving.

Notes

For a nut-free version, substitute chopped oats for the pecans. The casserole can be made ahead and refrigerated before baking; add 5-10 minutes to baking time if cold. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/sweet-potato-casserole-recipe/