Description
A classic sweet potato casserole with a crunchy pecan topping.
Ingredients
Scale
- 2 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
- 1/4 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
- Preheat your oven to 350°F (175°C).
- Boil the sweet potato cubes until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes until smooth.
- Add the softened butter, granulated sugar, milk, eggs, vanilla extract, and salt. Beat until well combined.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- In a separate bowl, combine the chopped pecans, brown sugar, and flour for the topping.
- Pour the melted butter over the topping mixture and stir until combined.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30-40 minutes, or until the topping is golden brown and the casserole is heated through.
- Let it cool slightly before serving.
Notes
- You can substitute walnuts for pecans in the topping.
- For a smoother casserole, you can use an electric mixer to combine the ingredients.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg
Keywords: sweet potato casserole, pecan topping, holiday side dish, Thanksgiving, Christmas, dessert casserole