Description
A creamy and lightly spiced sweet potato casserole topped with a crunchy brown sugar and pecan topping.
Ingredients
Units
Scale
- 3 to 4 pounds sweet potatoes
- 1/2 cup brown sugar (for filling and topping)
- 1/4 cup butter, melted (for filling)
- 1/4 cup milk (or half and half)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 2 tablespoons all purpose flour
Instructions
- Preheat the oven to 350°F.
- Cook the sweet potatoes until very soft (about 45 to 60 minutes if baked).
- Let the potatoes cool, then scoop out the insides.
- Mash the sweet potatoes in a bowl and mix in the melted butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt.
- Prepare the topping by mixing chopped pecans, brown sugar, flour, and salt in a bowl, then cut in cold butter until crumbly.
- Grease a 9×13 baking dish and spread the sweet potato filling evenly.
- Sprinkle the topping over the filling evenly.
- Bake for 25 to 35 minutes until the top is browned.
- Cool for 10 to 15 minutes before serving.
Notes
For a make-ahead option, prepare the filling and topping separately up to 2 days in advance. Can be made gluten-free by replacing the all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 50mg
