Description
This classic sweet potato casserole is the ultimate holiday comfort food, featuring a silky, spiced mashed sweet potato base topped with a buttery, crunchy pecan crumble. It is a foolproof side dish that balances the natural sweetness of potatoes with warm cinnamon and a golden-brown texture. Perfect for Thanksgiving or cozy fall dinners, this beginner-friendly recipe is easy to assemble and can be prepped ahead of time, ensuring your kitchen experience remains stress-free and enjoyable for your family and guests.
Ingredients
4 cups sweet potatoes, peeled and cubed
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 cup chopped pecans
Instructions
Place peeled sweet potato cubes in a large pot and cover with water.
Boil for 15-20 minutes until fork-tender.
Drain the potatoes and return them to the pot.
Add butter, milk, sugar, cinnamon, and salt.
Mash until smooth and creamy.
In a separate bowl, mix flour, brown sugar, melted butter, and pecans until crumbly.
Spread the sweet potato mixture into a greased baking dish.
Sprinkle the pecan topping evenly over the top.
Bake at 350°F (175°C) for 20-25 minutes until the topping is golden and the edges are bubbling.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Prepare the mashed base and topping separately and assemble just before baking for an easy make-ahead strategy. For a nut-free version, replace pecans with rolled oats.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg