Sweet Potato Casserole
User Reviews
5
Sweet Potato Casserole
Description
This Sweet Potato Casserole begins by baking whole sweet potatoes until tender, allowing the skins to peel off easily. The cooked sweet potatoes are mashed and combined with brown sugar, melted butter, milk, eggs, vanilla extract, and a touch of salt and pepper to balance sweetness. The smooth mixture is spread evenly in a casserole dish. A topping is prepared by mixing flour, brown sugar, ground cinnamon, and chopped pecans with melted butter, which is spread over the sweet potato layer. Baking the casserole at 350°F until the topping is golden forms a crisp, nutty crust over the soft, sweet interior.
The casserole offers a pleasing combination of creamy and crunchy textures enhanced by warm spices and nutty flavors. It is commonly served as a side dish in holiday meals or comforting dinners.
The recipe yields about five cups of mashed sweet potatoes, making it suitable for several servings. Using a potato ricer for mashing can help achieve a smoother consistency.
Ingredients
- 4 lbs sweet potato
- 1/2 cup (110g) light brown sugar packed
- 1/2 cup (113g) unsalted butter melted
- 1/2 cup milk (anything but skim)
- 2 egg large
- 1 tsp vanilla extract
- salt freshly ground
- black pepper freshly ground
Topping
- 1/2 cup (70g) all-purpose flour (scoop and level to measure)
- 1/2 cup (110g) light brown sugar packed
- 1/2 tsp ground cinnamon
- 1 cup pecans chopped or broken
- 1/4 cup (57g) unsalted butter melted
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
- Pierce each of the sweet potatoes twice on two side. Place on baking sheet and bake until cooked through and soft, about 60 - 75 minutes. Reduce oven temperature to 350 degrees.
- Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl.
- Mash potatoes with a potato masher (or press through a potato ricer) until well mashed. Let cool about 5 - 10 minutes so the eggs don't cook and in the mixture.
- Add in brown sugar, 1/2 cup melted butter, milk, eggs, vanilla, and season with 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- Using an electric hand mixer blend mixture to combined well.
- Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer. Set aside.
- For the topping, in a separate medium mixing bowl using a fork stir together flour, brown sugar, cinnamon and pecans (break up brown sugar clumps with fingertips as needed).
- Pour butter into mixture and stir until mixture is evenly moistened (it will seem dry at first, keep tossing).
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake in preheated until heated through, about 40 minutes, while tenting with foil during the last 10 to prevent excessive browning on topping if needed.
- Serve warm.
Notes
- This recipe yields about 5 cups of mashed sweet potato mixture, enough for multiple servings.
- Baking whole sweet potatoes until tender allows easy peeling and preserves moisture.
- Using a potato masher or ricer ensures smooth mashed sweet potatoes before mixing.
- The pecan topping adds a crunchy texture that contrasts the creamy base well.
User Reviews
Overall Rating
5
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