This Easy Sweet Potato Casserole is the perfect side dish for holidays or anytime you’re craving comfort food. Creamy mashed sweet potatoes topped with a buttery pecan crumble create a deliciously sweet and savory dish everyone will love.
Ingredients
Sweet Potato Base:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- ½ cup granulated sugar
- 2 large eggs, beaten
- ⅓ cup unsalted butter, melted
- ½ cup milk
- 1 tsp vanilla extract
Pecan Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup unsalted butter, softened
- ½ cup chopped pecans
Instructions
- Cook the Sweet Potatoes:
- Preheat your oven to 350°F (175°C). Peel and cube the sweet potatoes. Boil them in a large pot of water until tender, about 15–20 minutes. Drain and mash until smooth.
- Prepare the Sweet Potato Base:
- In a large bowl, combine the mashed sweet potatoes, sugar, eggs, melted butter, milk, and vanilla extract. Mix until smooth. Spread the mixture evenly into a greased 9×13-inch baking dish.
- Make the Pecan Topping:
- In a medium bowl, mix the flour, brown sugar, and softened butter until crumbly. Stir in the chopped pecans.
- Assemble the Casserole:
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake:
- Bake for 30–35 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve:
- Let cool slightly before serving. Enjoy this as a side dish or a dessert!
Notes
- For a marshmallow twist, sprinkle mini marshmallows over the pecan topping during the last 10 minutes of baking.
- This dish can be made ahead: Assemble the casserole without baking, cover, and refrigerate overnight. Bake as directed before serving.
- Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition Information (per serving, based on 8 servings)
- Calories: 320
- Carbohydrates: 43g
- Protein: 4g
- Fat: 14g
- Sugar: 25g
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