Description
A simple, comforting, and delicious sweet potato casserole with a sweet, crumbly pecan topping. Perfect for holidays or any gathering.
Ingredients
Scale
- 5 medium sweet potatoes (about 2–2.5 pounds)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup milk (whole or 2% recommended)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- For the topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans (optional)
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. Boil or bake sweet potatoes until fork-tender. Drain well.
- 3. In a large bowl, mash sweet potato flesh with softened butter, granulated sugar, milk, vanilla, cinnamon, nutmeg, and salt until smooth.
- 4. Pour sweet potato mixture into prepared baking dish and spread evenly.
- 5. For the topping, whisk together flour and brown sugar. Stir in pecans if using.
- 6. Cut in cold butter until mixture resembles coarse crumbs.
- 7. Sprinkle topping evenly over sweet potato mixture.
- 8. Bake for 25-30 minutes, or until topping is golden brown and casserole is heated through.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a 300°F (150°C) oven.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (depending on topping ingredients and portion size)
- Sugar: Approx. 25-35g
- Sodium: Approx. 100-150mg
- Fat: Approx. 15-25g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 5-7g
- Protein: Approx. 3-5g