Description
A rich and indulgent sweet potato casserole topped with a crunchy pecan topping, perfect for any occasion.
Ingredients
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- Pinch of salt
Instructions
-
Preheat the oven to 350°F (175°C).
Peel and cube the sweet potatoes. Boil them in a large pot until they’re tender (about 15-20 minutes). Drain and mash them thoroughly.
-
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, melted butter, vanilla extract, and milk. Mix until smooth and well combined.
-
In a separate bowl, combine chopped pecans, brown sugar, all-purpose flour, melted butter, and a pinch of salt. Mix until crumbly.
-
Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish.
Sprinkle the pecan topping evenly over the sweet potato mixture.
-
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and slightly crunchy.
-
Allow the casserole to cool slightly before serving. This dessert can be served warm or at room temperature.
Notes
- For added flavor, sprinkle a touch of cinnamon or nutmeg into the sweet potato mixture.
- If you prefer a less sweet dish, reduce the amount of sugar in the sweet potato mixture.
- Ensure the mashed sweet potatoes are smooth to avoid lumps in the mixture.
- For a gluten-free version, use almond flour instead of all-purpose flour in the topping.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg