Sweet Potato Casserole with Pecan Topping
User Reviews
5
Sweet Potato Casserole with Pecan Topping
Description
Sweet Potato Casserole with Pecan Topping features roasted red-skinned sweet potatoes mashed until smooth and blended with eggs, maple syrup, vanilla extract, lemon juice, and salt. Roasting the potatoes in foil at 400°F brings out natural sweetness and a deep flavor. The topping, prepared ahead of time by combining brown sugar, chopped pecans, chilled butter, and cinnamon, creates a crumbly, spicy crust when baked.
The dessert-like casserole achieves a creamy texture beneath a buttery, crunchy pecan streusel. Baking at 350°F until the topping bubbles ensures the filling is set and the crust toasted, with golden edges. The balance of sweet maple syrup and lemon juice in the filling complements the warm cinnamon in the topping.
This casserole can be served warm alongside savory dishes or enjoyed as a sweet side. Preparing the topping in advance streamlines assembly. Leftover topping can be saved for a thicker crunch layer. When roasted sweet potatoes are less sweet, adding a bit more sugar to the filling helps maintain the expected flavor profile.
Sweet potato skins are removed after roasting to achieve a smooth consistency. The casserole mixture can be refrigerated before baking. This recipe scales for family gatherings and offers a comforting traditional dish with a pecan topping that adds texture and sweetness.
Ingredients
- 5 lb sweet potato red skinned
- 4 large egg
- 3 T maple syrup
- 2 T vanilla extract
- 1 T lemon juice fresh
- 2 tsp table salt
For Pecan Streusel Topping:
- 1 cup brown sugar packed
- ½ cup pecans chopped
- ¼ cup butter cut into pieces, chilled
- 2 tsp cinnamon
Instructions
- Do Ahead: Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together. Cover and chill until ready to use. This can be done up to 3 days in advance.
- Wrap each sweet potato in foil and roastat 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft. Actual bake time depends on size of potatoes. Let cool enough to handle. Remove sweet potato skins, and mash potatoes well in a large bowl.
- In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9x13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.
- Sprinkle pecan topping evenly over casserole. Bake at 350F until casserole is set and topping bubbles. About 1 hour. Serve warm, and enjoy!
Notes
- Roast sweet potatoes wrapped in foil to develop rich, deep flavors for the mash.
- If your sweet potatoes are not very sweet, you can add extra sugar to the filling to balance flavors.
- The pecan topping can be prepared up to 3 days ahead and refrigerated until use.
- Double the pecan crumble if you prefer a thicker, crunchier topping layer.
- After roasting, peel sweet potatoes to ensure a smooth texture in the casserole filling.
- Leftover pecan topping can be saved for other uses like sweet potato bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 183kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 313mg | 13% |
| Potassium | 431mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 16144IU | 323% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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