Sweet Potato Casserole with Buttery Pecan Topping
User Reviews
5
Sweet Potato Casserole with Buttery Pecan Topping
Description
The Sweet Potato Casserole with Buttery Pecan Topping starts with boiling peeled and cubed sweet potatoes until tender. The cooked potatoes are mashed and mixed with milk, brown sugar, eggs, melted butter, vanilla extract, and salt, creating a rich and creamy filling. This mixture is spread into a greased baking dish. The topping combines brown sugar, flour, salt, melted butter, and chopped pecans, distributed evenly over the filling. Baking at 350 degrees until the topping is golden results in a dish featuring a soft, sweet interior with a crisp, nutty exterior layer.
The earthy sweetness of the sweet potatoes is complemented by the caramelizing sugars and butter in the pecan topping. Textural contrast between the creamy mashed potatoes and crunchy nuts adds interest. This casserole can serve as a comforting side dish during holiday meals or family dinners. The notes suggest alternative sweet potato cooking methods such as using an Instant Pot, providing flexibility in preparation.
For convenience, the casserole can be covered with foil to keep warm for up to an hour before serving. Using light or dark brown sugar adjusts the depth of sweetness and caramel notes. The recipe yields enough servings for a 9x13-inch dish, suitable for gatherings.
Ingredients
Sweet Potato Filling:
- 3 medium sweet potato 4 to 5 small, about 2 1/2 pounds (see note
- ⅔ cup whole milk or 2% or evaporated milk
- ⅓ to ½ to ½ cup light brown sugar or dark brown sugar, packed
- 2 large egg
- 6 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Buttery Pecan Topping:
- ¾ cup light brown sugar packed
- ½ cup all-purpose flour
- salt pinch
- 6 tablespoons butter melted
- 1 ¼ cups pecans chopped
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
- For the potatoes, peel and cube the sweet potatoes. You should have about 6 cups or 2 to 2 1/2 pounds of cubed potatoes. Place in a saucepan, cover with water, and bring to a simmer over medium heat. Continue cooking until the potatoes are tender, 12-15 minutes. Drain and place in a large bowl.
- Lightly mash the sweet potatoes. Add the milk, brown sugar, eggs, butter, vanilla and salt, and mix until evenly combined.
- Spread the mixture evenly in the prepared pan.
- For the topping, in a medium bowl, whisk together the brown sugar, flour and salt. Add the butter and mix until evenly combined. Add the pecans and toss to combine.
- Sprinkle the topping over the sweet potato mixture. Bake for 25 to 30 minutes until the filling is hot throughout and the topping is golden. Serve immediately or cover with foil and keep warm for up to an hour before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 265kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 49mg | 16% |
| Sodium | 260mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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