Description
This sweet potato casserole is creamy, cozy, and topped with a golden pecan crunch. It is the holiday side dish everyone will want seconds of.
Ingredients
Scale
- 3 lbs. (1.36 kg) sweet potatoes, peeled and cubed
- 4 tbsp. (56 g) unsalted butter, melted
- 1/3 cup (67 g) packed brown sugar
- 1/3 cup (80 ml) whole milk
- 2 large eggs
- 1 tsp. (5 ml) vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 cup (110 g) chopped pecans
- 1/3 cup (67 g) packed brown sugar
- 1/4 cup (32 g) all-purpose flour
- 3 tbsp. (42 g) unsalted butter, softened
- 1/2 tsp. ground cinnamon
Instructions
- Peel and cube the sweet potatoes, then boil until completely tender. Drain thoroughly.
- Mash the warm sweet potatoes with butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until creamy.
- Combine pecans, brown sugar, flour, butter, and cinnamon to make the crumb topping.
- Spread the sweet potato mixture into a greased 9-by-13-inch baking dish.
- Sprinkle the pecan topping evenly over the sweet potatoes.
- Bake at 350°F (175°C) for 30 to 35 minutes, until hot and golden.
- Let the casserole rest for 5 to 10 minutes before serving.
- Prep Time: 15
- Category: Breakfast
- Cuisine: American