Sweet Potato Casserole with Pecans
User Reviews
5
Sweet Potato Casserole with Pecans
Description
This casserole begins by boiling peeled sweet potato chunks until tender, then pureeing them with sugar, maple syrup, melted butter, eggs, vanilla, cinnamon, and salt to create a smooth, sweet base layer. The pecan topping is prepared by mixing softened butter, brown sugar, flour, baking powder, baking soda, cinnamon, and salt into a coarse crumb and folding in chopped pecans.
The potato mixture is spread into a baking dish, topped evenly with the pecan crumb blend, and baked until the topping is golden and crisp. The finished dish offers a contrast of creamy sweet potato and crunchy, spiced pecan topping, suitable for holiday meals or comfort food occasions.
The casserole can be prepared up to two days ahead and stored refrigerated. Leftovers keep well for several days and it freezes for months both unbaked and baked, with freezing toppings separately for best texture. Reheating can be done in the oven or microwave for single portions. The recipe can be adapted to dairy-free by using suitable butter alternatives.
Ingredients
Sweet Potato Base:
- 3-4 lbs. sweet potato rinsed and scrubbed
- ⅓ cup sugar
- ⅓ cup pure maple syrup
- 6 Tbsp. butter melted
- 2 egg whisked
- 1 tsp. vanilla
- ¾ tsp. cinnamon
- ½ tsp. salt
Pecan Topping:
- 6 Tbsp. butter softened
- ¾ cup brown sugar
- ¾ cup flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¾ cup pecans chopped
- ½ tsp. cinnamon
- ¼ tsp. salt
Instructions
- Preheat the oven to 350℉.
- Prepare the Potatoes: Peel the potatoes using a vegetable peeler and then cut into 1-inch chunks. Add them to a large pot or Dutch oven and cover with about 10 cups of water, or until they are completely immersed. Bring the pot of water to a boil.
- Boil and Drain: Once boiling, reduce the heat to Medium-low and keep a rapid simmer for 10-12 minutes, or until the potatoes are fork tender. Drain the potatoes in a colander in the sink.
- Puree Until Smooth: Add the cooked potatoes to a large 11-14 cup food processor along with the other sweet potato base ingredients. Process for 20-30 seconds, or until the potatoes are smooth and there are no lumps remaining.
- Make Pecan Topping: In a medium-sized bowl, add all of the pecan topping ingredients except for the pecans. Mash it together with a fork until everything is well combined and a coarse crumb forms. Add the pecans and continue mixing until combined.
- Add to Baking Dish: Spray a 7x10-inch baking dish with non-stick cooking spray. Add in the potatoes and spread them out with a spatula until flat. Sprinkle the pecan topping all over the sweet potatoes.
- Bake in the preheated oven for 40-45 minutes, or until the topping becomes firm and begins to brown slightly. Let it cool for 10 minutes before serving. Enjoy!
Notes
- You can prepare the casserole up to two days before baking; bring to room temperature before baking for best results.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Freeze unbaked or cooled baked casserole for up to 3 months; freeze toppings separately to preserve texture.
- Reheat entire casserole at 300℉ for about 30 minutes, or heat individual servings in the microwave.
- Use dairy-free butter substitutes, like coconut oil, to make the casserole dairy-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 405mg | 17% |
| Potassium | 507mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 16502IU | 330% |
| Vitamin C | 3mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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