Description
This classic Sweet Potato Casserole is a perfect holiday side dish that combines creamy mashed sweet potatoes with a crunchy pecan topping. Baked to golden perfection, it offers a delightful balance of sweet and buttery flavors, making it a beloved recipe for Thanksgiving and family gatherings.
Ingredients
Scale
Main Ingredients
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes, peeled and cooked)
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Topping
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, cold and cubed
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
- Prepare Sweet Potato Mixture: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, eggs, milk, melted butter, vanilla extract, and salt. Mix thoroughly until the mixture is smooth and homogenous.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish, then pour the sweet potato mixture into it. Spread it evenly to create a uniform layer.
- Make the Topping: In a separate bowl, combine the flour, brown sugar, and cold cubed butter. Use a pastry cutter or fork to blend these ingredients until the mixture resembles coarse crumbs.
- Add Pecans: Stir the chopped pecans into the crumbly topping mixture, then sprinkle this evenly over the sweet potato layer in the baking dish.
- Bake the Casserole: Place the dish in the preheated oven and bake for 30 to 35 minutes. Bake until the topping turns golden brown and the casserole is set.
- Cool and Serve: Remove from oven and let the casserole cool slightly before serving to allow it to firm up for easier serving.
Notes
- This casserole can be prepared a day in advance and baked just before serving to save time on the day of your event.
- For an extra sweet and festive touch, add mini marshmallows on top during the last 10 minutes of baking.
