Description
This Sweet Potato Casserole is a classic, comforting dish perfect for family gatherings and holiday meals. It features creamy mashed sweet potatoes blended with warm spices, brown sugar, and vanilla, topped with a buttery pecan crumble that bakes to a golden brown. Rich and flavorful, this casserole balances sweet and savory beautifully and serves 8 people.
Ingredients
Scale
Sweet Potato Mixture
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 1/2 cup whole milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 large eggs
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until they are fork-tender, about 15 minutes. Drain the water thoroughly.
- Mash Sweet Potatoes: Transfer the cooked sweet potatoes to a large bowl and mash them until smooth and creamy, ensuring no large chunks remain.
- Mix Sweet Potato Base: Add the whole milk, brown sugar, melted butter, ground cinnamon, ground nutmeg, pure vanilla extract, and salt to the mashed sweet potatoes. Mix thoroughly until fully combined and smooth.
- Incorporate Eggs: Beat the eggs individually and add them to the sweet potato mixture one at a time, stirring well after each addition. Make sure the mixture is not hot to prevent the eggs from scrambling.
- Spread Mixture: Evenly spread the sweet potato mixture into the prepared baking dish, smoothing the surface with a spatula.
- Prepare Crumble Topping: In a separate bowl, combine the all-purpose flour, brown sugar, and chopped pecans. Stir in the melted butter until the mixture forms a crumbly texture.
- Add Topping: Sprinkle the crumble topping evenly over the sweet potato layer in the baking dish.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes until the topping is golden brown and the center is firm and set.
- Cool and Serve: Remove from the oven and allow the casserole to cool slightly before slicing and serving to ensure clean portions.
Notes
- You can use light brown sugar instead of dark brown sugar for a milder topping flavor.
- For a dairy-free variation, substitute whole milk and butter with plant-based alternatives like almond milk and vegan butter.
- Ensure the sweet potato mixture is not hot before adding eggs to prevent curdling.
- Chopped walnuts can be used instead of pecans for the topping if preferred.
- This casserole can be prepared a day in advance and refrigerated; bake just before serving.
