Description
This Sweet Potato Casserole with Pecan Topping is a delicious and comforting side dish perfect for holiday meals or any family dinner. Creamy mashed sweet potatoes are flavored with warm spices and vanilla, then topped with a crunchy, buttery pecan crumble. Baked to golden perfection, this casserole offers a delightful blend of sweet and nutty flavors with a satisfying texture contrast.
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 the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
- Cook the sweet potatoes: Boil the peeled and cubed sweet potatoes in salted water for 15-20 minutes, or until they are fork-tender. Drain the water and allow the potatoes to cool slightly.
- Mash and mix: In a large bowl, mash the sweet potatoes 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 combined.
- Prepare the base: Spread the mashed sweet potato mixture evenly into the greased baking dish, creating a smooth surface.
- Make the pecan topping: In a small bowl, combine the chopped pecans, all-purpose flour, brown sugar, melted butter, and a pinch of salt. Mix these ingredients together until the mixture becomes crumbly.
- Top the casserole: Evenly sprinkle the pecan topping over the sweet potato base in the baking dish.
- Bake: Place the dish in the oven and bake for 25-30 minutes until the pecan topping is golden brown and the casserole is hot throughout.
- Cool and serve: Let the casserole cool slightly before serving for the best texture and flavor.
Notes
- You can substitute brown sugar with coconut sugar for a slightly different sweetness and a more natural option.
- Use dairy or any plant-based milk according to your dietary preference.
- To make this gluten-free, swap all-purpose flour with gluten-free flour in the pecan topping.
- Sweet potatoes can be roasted instead of boiled for a deeper flavor, but boiling is quicker and yields a creamy texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
