Sweet Potato Casserole with Pecans
A creamy and delicious sweet potato casserole topped with crunchy pecans for a festive side dish, perfect for Thanksgiving and holidays.
Ingredients
For the sweet potato base
- 4 large sweet potatoes peeled and cut into chunks
- 1 ⅓ cups white sugar
- ¾ cup milk
- 3 large eggs beaten
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the pecan toppings
- 1 ½ cups brown sugar
- ¾ cup all-purpose flour
- ½ cup unsalted butter or margarine melted
- 1 ½ cups chopped pecans
Instructions
- Cook the sweet potatoes: Place sweet potato chunks in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain well.
- Mash and mix: In a large bowl, mash the sweet potatoes. Stir in white sugar, milk, beaten eggs, salt, vanilla, and cinnamon until smooth. Spread mixture evenly into a greased 9x13-inch baking dish.
- Prepare the topping: In a separate bowl, combine brown sugar, flour, and pecans. Pour in melted butter and stir until crumbly.
- Assemble: Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake: Bake uncovered at 350°F (175°C) for about 1 hour, or until the topping is golden brown and crisp.
- Serve: Let cool slightly before serving warm.
Notes
- Make-ahead: Assemble the casserole (without baking) up to 1 day in advance. Cover and refrigerate, then bake before serving.
- Variations: Add a pinch of nutmeg or ginger to the filling for extra warmth. For a sweeter twist, mix mini marshmallows into the topping or layer them on halfway through baking.
- Serving tip: This dish pairs beautifully with roasted turkey, green beans, and cranberry sauce.
Nutrition (per serving, approx.)
- Calories: 436
- Fat: 19g
- Carbohydrates: 64g
- Protein: 5g
- Fiber: 4g
- Sodium: 220mg