Description
This classic Sweet Potato Casserole is a comforting side dish perfect for holiday gatherings or cozy family dinners. Creamy mashed sweet potatoes are flavored with warm spices and brown sugar, topped with a crunchy, buttery pecan streusel. Baked to perfection, it offers a delightful balance of sweet and nutty flavors with a luscious texture.
Ingredients
Scale
Sweet Potato Filling
- 3 pounds sweet potatoes (peeled and cut into 1-inch cubes)
- ½ cup packed brown sugar
- â…“ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Pecan Topping
- ¼ cup butter (melted)
- â…“ cup brown sugar
- 2 tablespoons flour
- 1 ¼ cups chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9×13-inch baking dish to prevent sticking and set aside.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover them with water by about 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15 minutes or until the potatoes are fork-tender. Drain thoroughly.
- Mash and Season: Transfer the drained sweet potatoes to a large bowl. Add the ½ cup brown sugar, ⅓ cup melted butter, vanilla extract, cinnamon, salt, and nutmeg. Mash the mixture until smooth and creamy. Spread this filling evenly into the prepared baking dish.
- Prepare Pecan Topping: In a medium bowl, combine the melted butter, â…“ cup brown sugar, flour, and chopped pecans. Mix well until the topping is combined and crumbly.
- Assemble and Bake: Sprinkle the pecan topping evenly over the sweet potato layer. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is hot and bubbly and the pecans are toasted and golden. Serve warm and enjoy!
Notes
- For an extra creamy texture, you can add a splash of milk or cream when mashing the sweet potatoes.
- Toast the pecans separately ahead of time for an even deeper nutty flavor.
- This casserole can be prepared a day in advance and baked before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- To reheat, bake covered at 350°F for 15-20 minutes until warmed through.
