Description
This classic Sweet Potato Casserole features creamy mashed sweet potatoes blended with sugar, eggs, butter, milk, and vanilla, topped with a crunchy mixture of brown sugar, flour, melted butter, and chopped pecans. Baked to golden perfection, this comforting dish is perfect for holidays or family dinners.
Ingredients
Scale
Sweet Potato Mixture
- 4 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 tsp vanilla extract
Topping
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Sweet Potatoes: In a large bowl, combine the mashed sweet potatoes, granulated sugar, eggs, melted butter, milk, and vanilla extract. Mix thoroughly until the mixture is smooth and well blended.
- Transfer to Baking Dish: Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Prepare Topping: In a separate bowl, mix the brown sugar, all-purpose flour, melted butter, and chopped pecans until the mixture is well combined and crumbly.
- Add Topping: Evenly sprinkle the prepared topping over the sweet potato mixture in the baking dish.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve: Remove the casserole from the oven and allow it to cool slightly before serving warm.
Notes
- Use freshly cooked and mashed sweet potatoes for best flavor and texture.
- For a nuttier flavor, toast the pecans lightly before adding to the topping.
- You can substitute walnuts for pecans if preferred.
- To make ahead, assemble the casserole up to the topping step, refrigerate overnight, then add the topping and bake before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
