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Sweet Potato Casserole

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A classic sweet potato casserole topped with a buttery brown sugar pecan crumble, perfect for holiday gatherings.

Ingredients

Scale
  • 4 large sweet potatoes, peeled and cubed
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 2 large eggs, beaten
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter, softened
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain well.
  3. Mash the cooked sweet potatoes in a large bowl. Add granulated sugar, milk, eggs, melted butter, vanilla, and salt. Mix until smooth.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. In a separate bowl, combine brown sugar, flour, softened butter, and pecans until crumbly.
  6. Sprinkle the pecan crumble evenly over the sweet potato mixture.
  7. Bake for 30–35 minutes, or until the topping is golden brown and crisp.

Notes

  • You can prepare the sweet potato mixture a day in advance and add the topping just before baking.
  • For a lighter version, reduce sugar or replace with maple syrup.
  • To make nut-free, replace pecans with oats.

Nutrition

Keywords: sweet potato casserole, holiday side dish, thanksgiving recipe, pecan topping

Find it online: https://yumcove.com/sweet-potato-casserole/