Ah, Sweet Potato Casserole with Pecan Topping — a classic holiday or comfort food favorite! It’s creamy, slightly sweet, and has that crunchy, buttery pecan topping that makes it irresistible. Here’s a full recipe guide:
Ingredients
For the Sweet Potato Base:
- 3 cups mashed sweet potatoes (about 3–4 medium sweet potatoes)
- ⅔ cup granulated sugar
- 2 large eggs
- ⅓ cup milk
- ⅓ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of salt
For the Pecan Topping:
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- ½ cup chopped pecans
Instructions
1. Prepare the Sweet Potatoes
- Preheat oven to 350°F (175°C).
- Peel, cube, and boil sweet potatoes until tender (~15–20 minutes). Drain well.
- Mash until smooth.
2. Make the Sweet Potato Mixture
- In a large bowl, combine: mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, cinnamon, and salt.
- Mix until smooth and creamy.
3. Prepare the Pecan Topping
- In a small bowl, mix together brown sugar, flour, melted butter, and chopped pecans until crumbly.
4. Assemble the Casserole
- Spread sweet potato mixture evenly in a greased 9×13-inch baking dish.
- Sprinkle the pecan topping evenly over the top.
5. Bake
- Bake in the preheated oven for 25–30 minutes, until the topping is golden and the casserole is heated through.
- Let cool slightly before serving.
Tips for Perfection
- Sweetness balance: Adjust sugar depending on how sweet your sweet potatoes naturally are.
- Make ahead: You can prepare the sweet potato base and topping separately a day in advance; just assemble and bake before serving.
- Extra flavor: Add a pinch of nutmeg or drizzle a little maple syrup over the top before serving.
If you want, I can also give a mini muffin version of this casserole — perfect for bite-sized servings or holiday appetizers.
Do you want me to do that?
