Sweet Potato Casserole
A creamy, sweet dish topped with a crunchy pecan layer that is perfect for holidays or any gathering.
Ingredients
For the Sweet Potato Base
- 3 to 4 large large sweet potatoes Choose firm and smooth sweet potatoes for the best results.
- 3 large eggs
- ½ cup brown sugar
- ½ cup melted butter
- ½ tablespoon pure vanilla extract
- ½ cup pecans, coarsely chopped Can substitute with other nuts if desired.
- ½ tablespoon pumpkin spice
- ½ teaspoon ground cinnamon
For the Topping
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- ½ cup melted butter
- 1 teaspoon ground cinnamon
- ¾ cup pecans, coarsely chopped
Instructions
Preparation
- Peel the sweet potatoes and cut them into 1-inch chunks.
- Cover the chunks with cold water, and boil for 15 minutes or until they are cooked through.
- Mash the sweet potatoes and allow them to cool.
- Preheat the oven to 350°F (175°C).
Mixing
- In a bowl, whisk together the cooled mashed sweet potatoes, eggs, melted butter, brown sugar, vanilla extract, pumpkin spice, and ground cinnamon.
- Fold in the chopped pecans.
- Spread the sweet potato mixture into a 9x13 casserole dish.
Topping
- In a separate bowl, combine the melted butter, brown sugar, ground cinnamon, and flour.
- Mix with your hands until the mixture resembles coarse crumbs.
- Stir in the chopped pecans.
- Sprinkle the topping evenly over the sweet potato mixture.
Baking
- Bake uncovered at 350°F for 30 to 40 minutes or until the casserole is hot throughout and the topping is golden-brown.
- Remove from the oven and let it rest for 5 to 10 minutes.
- Serve hot.
Notes
Sweet potato casserole can be served as a side dish or a dessert and pairs well with turkey or ham. For added flavor, serve with whipped cream or vanilla ice cream. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Can be made ahead of time or frozen.