Sweet Potato Casserole
A comforting and delicious dish made with sweet potatoes and topped with a crunchy pecan mixture, perfect for holidays or as a delightful side dish.
Ingredients
For the Pecan Topping
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup salted butter, softened
- 1/2 cup chopped pecans
For the Sweet Potato Mixture
- 4-5 pieces pre-baked sweet potatoes (about 4 cups mashed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, slightly melted
- 1/3 cup evaporated milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups mini marshmallows Optional for topping
Instructions
Preparation
- Preheat the oven to 325°F (165°C).
- In a bowl, mix brown sugar, flour, cinnamon, and softened butter with a fork or your hands until it becomes crumbly.
- Stir in the chopped pecans and set the mixture aside.
- Scoop the flesh from the pre-baked sweet potatoes into a large bowl and mash until smooth.
- Mix in the granulated sugar, eggs, melted butter, evaporated milk, vanilla extract, and salt. Stir until creamy and well combined.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
- Sprinkle the pecan topping evenly over the top.
Baking
- Bake for 25-30 minutes, until the topping is golden brown and caramelized.
- Optional: Add mini marshmallows after baking, then broil for 2 minutes until golden and gooey.
Serving
- Serve Sweet Potato Casserole warm as a side dish.
Notes
Use freshly mashed sweet potatoes for the best flavor. Pre-baking the sweet potatoes makes them easier to mash. Feel free to adjust the amount of sugar based on your taste preference. If you want a creamier texture, increase the amount of evaporated milk. You can also add chopped apples or cranberries for variation.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 200mgFiber: 5gSugar: 25g