Description
This Classic Sweet Potato Casserole is the ultimate holiday comfort food. Featuring a velvety mashed sweet potato base seasoned with cinnamon and vanilla, it is crowned with a buttery, crunchy pecan crumble. This irresistible side dish brings warmth to any gathering, whether for a grand Thanksgiving feast or a cozy Sunday dinner. It is simple to prepare, kid-friendly, and a guaranteed crowd-pleaser that elevates your table with its perfect balance of savory and sweet flavors.
Ingredients
3 lbs sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/3 cup brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, softened
1 cup chopped pecans
Instructions
Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil.
Cook for 15-20 minutes until the potatoes are fork-tender.
Drain the water thoroughly and return the potatoes to the pot.
Add the melted butter, brown sugar, vanilla, and cinnamon to the potatoes.
Mash the mixture until smooth and creamy.
In a separate small bowl, combine flour, brown sugar, softened butter, and pecans until the mixture resembles coarse crumbs.
Transfer the mashed potato mixture into a greased 9×13 inch baking dish.
Sprinkle the prepared pecan topping evenly over the surface.
Bake at 350°F (175°C) for 25-30 minutes until the topping is golden brown and bubbling.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven to preserve the crunch. This casserole can be assembled a day in advance and refrigerated until ready to bake. For a nut-free version, replace the pecans with rolled oats.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg