This recipe features mashed sweet potatoes mixed with brown sugar, butter, and warm spices, and topped with a sweet and nutty pecan crumble. It's an easy and delicious way to enjoy this classic holiday side dish.
4 cups mashed sweet potatoes (about 4-5 large sweet potatoes)
1/2 cup brown sugar
1/4 cup unsalted butter, melted
2 eggs, lightly beaten
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chopped pecans (for the topping)
1/2 cup all-purpose flour (for the topping)
1/2 cup brown sugar (for the topping)
1/4 cup unsalted butter, melted (for the topping)
0 Hrs 30 Mins
0 Hrs 45 Mins
0 Hrs 0 Mins
Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
In a large bowl, mix together the mashed sweet potatoes, brown sugar, melted butter, eggs, whole milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the sweet potato mixture into the prepared baking dish.
In a separate bowl, mix together the chopped pecans, flour, brown sugar, and melted butter until crumbly. Sprinkle the pecan topping over the sweet potato mixture.
Bake for 45 minutes, or until the top is golden brown and the filling is set.
Let the sweet potato casserole cool for a few minutes before serving.
Tips for this recipe
To save time, you can cook the sweet potatoes ahead of time and store them in the fridge until you’re ready to make the casserole. You can also make the pecan topping ahead of time and store it in an airtight container until you’re ready to assemble the casserole. Just be sure to let both components come to room temperature before baking to ensure even cooking.