Craving something sweet, savory, and utterly delicious? This sweet potato casserole with a crunchy pecan topping is your answer. Perfect for holidays or any day you need a comfort food fix.
Why This Recipe Works
- The combination of creamy sweet potatoes and crunchy pecans creates a perfect texture contrast.
- Brown sugar and cinnamon bring out the natural sweetness of the potatoes without being overpowering.
- It’s a make-ahead dish, saving you time on busy days.
- The pecan topping adds a rich, buttery flavor that complements the sweetness of the potatoes.
- It’s versatile, allowing for various substitutions to suit dietary needs.
Ingredients
- 3 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 2 eggs, beaten
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter, softened
- 1 cup chopped pecans
Equipment Needed
- Large mixing bowl
- Electric mixer
- 9×13 inch baking dish
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. This ensures your casserole cooks evenly. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, milk, melted butter, vanilla extract, beaten eggs, and salt. Mix until smooth. Tip: For extra creamy potatoes, use an electric mixer on low speed.
Make the Pecan Topping
In a separate bowl, mix together the brown sugar, flour, softened butter, and chopped pecans until the mixture resembles coarse crumbs. This topping will add a delightful crunch to your casserole.
Assemble the Casserole
Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish. Sprinkle the pecan topping over the sweet potatoes, covering them completely. Tip: For an even layer, use the back of a spoon to gently press the topping into the sweet potatoes.
Bake to Perfection
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the edges are bubbly. Tip: Keep an eye on the topping during the last 10 minutes to prevent over-browning.
Serve and Enjoy
Let the casserole cool for about 10 minutes before serving. This allows the flavors to meld together and makes it easier to cut into portions.
Tips and Tricks
For a smoother sweet potato mixture, consider using a food processor to blend the ingredients. If you’re short on time, canned sweet potatoes can be a quick substitute, but make sure to drain them well. Toasting the pecans before adding them to the topping can enhance their flavor. For a healthier version, substitute the granulated sugar with maple syrup or honey. Always let the casserole sit for a few minutes after baking to set properly.
Recipe Variations
- Add a layer of marshmallows on top before baking for a gooey, sweet twist.
- Incorporate spices like nutmeg or allspice for a deeper flavor profile.
- Use gluten-free flour for the topping to make this dish gluten-free.
- Swap pecans for walnuts or almonds for a different nutty flavor.
- Add orange zest to the sweet potato mixture for a citrusy note.
Frequently Asked Questions
Can I make this casserole ahead of time? Absolutely! You can assemble the casserole a day in advance and refrigerate it. Just add the topping right before baking to keep it crunchy.
How do I store leftovers? Cover the casserole with foil or transfer it to an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze sweet potato casserole? Yes, but it’s best to freeze it without the topping. Add the topping fresh when you’re ready to bake it for the best texture.
Summary
This sweet potato casserole with pecan topping is a delightful blend of creamy and crunchy, perfect for any occasion. With simple ingredients and easy steps, it’s a foolproof recipe that’s sure to impress.