Description
A comforting and classic Sweet Potato Casserole with a deliciously crunchy pecan topping. This dish combines creamy mashed sweet potatoes flavored with warm spices and vanilla, topped with a buttery, crumbly pecan mixture, baked to golden perfection. Perfect as a side dish for holiday dinners or cozy family meals.
Ingredients
Scale
Sweet Potato Mixture
- 3 large sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar (or coconut sugar)
- 1/4 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Pecan Topping
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
- Pinch of salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in salted water for 15-20 minutes until they are fork-tender. Drain thoroughly and let them cool slightly to handle.
- Mash and Mix: Transfer the sweet potatoes to a large bowl and mash them until smooth. Mix in the melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is creamy and well blended.
- Assemble Base: Spread the sweet potato mixture evenly into the prepared baking dish, creating a smooth base layer.
- Prepare Pecan Topping: In a small bowl, combine the chopped pecans, flour, brown sugar, melted butter, and a pinch of salt. Mix until the mixture becomes crumbly and well incorporated.
- Add Topping: Sprinkle the pecan topping evenly over the sweet potato base, ensuring full coverage.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the pecan topping is golden brown and the casserole is heated through.
- Cool and Serve: Allow the casserole to cool slightly before serving to let it set and enhance the flavors.
Notes
- You can substitute brown sugar with coconut sugar for a healthier option.
- Use dairy or plant-based milk according to your preference or dietary needs.
- For a gluten-free version, replace all-purpose flour with gluten-free flour in the topping.
- Make sure to drain the sweet potatoes well to avoid a watery casserole.
- This casserole can be prepared ahead of time and reheated before serving.
