Description
Experience the cozy, nostalgic flavors of a true Southern classic with this incredible sweet potato casserole. Perfectly creamy and spiced, this dish is topped with a buttery pecan-brown sugar crumble, making it an essential side dish for Thanksgiving or any festive holiday gathering. This easy-to-prepare recipe delivers warmth and comfort in every bite, ensuring it becomes a crowd-pleasing favorite that guests will request year after year.
Ingredients
3 lbs sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/4 cup brown sugar, packed
1/4 cup whole milk
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup unsalted butter, cold and cubed
Instructions
Place cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until fork-tender and drain well.
Return potatoes to the pot. Add melted butter, brown sugar, milk, cinnamon, nutmeg, and vanilla. Mash until smooth and creamy.
In a small bowl, combine flour, brown sugar, and pecans. Use a fork to cut in the cold butter until the mixture resembles coarse crumbs.
Spread the potato mixture into a greased 9×13 baking dish.
Sprinkle the pecan topping evenly over the top.
Bake at 350°F (175°C) for 20 minutes until the topping is golden and bubbling.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the topping crisp. You can prepare the mash a day in advance and keep it in the fridge, then add the topping and bake right before serving. If you are allergic to nuts, substitute the pecans with rolled oats.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 22g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 35mg