Southern Sweet Potato Casserole with Pecan Topping
User Reviews
5
Southern Sweet Potato Casserole with Pecan Topping
Description
The casserole starts with boiling whole sweet potatoes until very tender, then peeling and mashing them smooth with butter, brown sugar, milk, egg, and vanilla extract. The mixture is beaten to a creamy consistency and spread into a buttered baking dish. The pecan topping combines brown sugar, chopped pecans, flour, and softened butter mixed to a crumbly streusel.
The topping is sprinkled evenly on top of the sweet potato mixture and baked until golden and set. The finished casserole balances the natural sweetness and earthiness of the sweet potatoes with a crisp and slightly crunchy nut topping.
This dish can be prepared ahead by making the mashed sweet potatoes and storing the streusel separately until bake time. It can be refrigerated for several days or frozen for longer storage, thawing overnight before reheating. Waiting before adding the egg to the warm sweet potatoes prevents cooking the egg prematurely.
Ingredients
- 3 sweet potato medium
- ¼ cup butter softened
- ¼ cup light brown sugar
- ¼ cup milk
- 1 egg
- ½ teaspoon vanilla extract
For the topping:
- ¼ cup light brown sugar
- ¼ cup pecans chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon butter softened
Instructions
- Rinse the sweet potatoes to remove any residual dirt. Place them in a deep pot with enough water to cover by about 1 inch. Bring to a boil, reduce the heat to a high simmer and cook for 40-45 minutes or until the potatoes are very tender.
- Remove the sweet potatoes from the water and allow them to cool enough to handle. (Slice them open to hurry the cooling process.)
- While the sweet potatoes cool, preheat the oven to 350 degrees and generously butter a baking dish.
- Peel the sweet potatoes, place them in a mixing bowl, and mash using a potato masher or large fork.
- Add the softened butter, light brown sugar, milk, egg, and vanilla.
- Beat at medium speed with an electric mixer until smooth.
- Spread the sweet potato mixture into the prepared baking dish.
- In a small mixing bowl, combine the ingredients for the topping. Use a fork to mix well.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30 minutes in the 350 degree preheated oven.
Notes
- This recipe easily doubles to serve larger groups.
- Cool mashed sweet potatoes slightly before adding egg to prevent cooking it in the mixture.
- For make-ahead, prepare mashed potatoes and store streusel separately; assemble and bake when ready.
- Refrigerate the cooked casserole covered for up to four days or freeze tightly for up to three months.
- Thaw frozen casserole overnight in the refrigerator before reheating and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 305kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 83mg | 3% |
| Potassium | 452mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 16385IU | 328% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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