Sweet Potato Casserole With Pecans
Whether it’s a Sunday family dinner or the centerpiece of a holiday table, this dish always manages to draw everyone in.
Equipment
- Large pot
- Mixing Bowls
- Hand Mixer or Stand Mixe
- Measuring Cups & Spoons
- 9x13-inch baking dish
- Spatula
- Oven Mitts
Ingredients
For the Sweet Potato Base:
- 4 cups mashed sweet potatoes about 4 large sweet potatoes
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter melted
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Pecan Topping:
- 1/2 cup brown sugar packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter melted
- 1 cup chopped pecans
Instructions
Prepare the Sweet Potatoes
- Peel and cut the sweet potatoes into even chunks, about 1–2 inches each.
- Place them in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.
- Pro Tip: Start with cold water to ensure even cooking—this helps the potatoes cook through without getting mushy on the outside.
Mash the Sweet Potatoes
- Drain the cooked sweet potatoes and return them to the pot or a large mixing bowl.
- Add the melted butter, granulated sugar, milk, eggs, vanilla extract, and salt.
- Mash everything together until smooth and creamy. A hand mixer makes this extra easy.
- Pro Tip: Don’t overmix—stop when smooth but still fluffy to keep the casserole light.
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish lightly with butter or nonstick spray to prevent sticking.
Make the Pecan Topping
- In a medium bowl, combine brown sugar, flour, melted butter, and chopped pecans.
- Mix until the mixture is crumbly but sticks together slightly when pressed.
- Pro Tip: Toast the pecans lightly in a dry skillet for 2–3 minutes first—this amps up their flavor and crunch.
Assemble the Casserole
- Spread the mashed sweet potato mixture evenly into the prepared baking dish.
- Sprinkle the pecan topping evenly over the sweet potatoes, covering the surface completely.
- Pro Tip: Gently press the topping with your fingers or a spatula to help it stick and form a nice crunchy layer after baking.
Bake the Casserole
- Place the casserole in the preheated oven. Bake for 25–30 minutes, or until the topping is golden brown and crisp.
- Remove from the oven and let it cool for 5–10 minutes before serving to let the flavors meld.
Notes
Nutritional Value (per serving, approx.)?
- Calories: 320
- Carbohydrates: 42g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 180mg
- Fiber: 4g
- Sugar: 25g