Sweet Potato Casserole
A warm and comforting sweet potato casserole with a buttery, crunchy topping, perfect for gatherings and family dinners.
Ingredients
Main ingredients
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the peeled and cubed sweet potatoes in a large pot, cover them with water, and bring to a gentle boil. Boil for 15-20 minutes until they are fork-tender.
- Drain the sweet potatoes and return them to the pot. Mash them until smooth.
- In a mixing bowl, combine the mashed sweet potatoes with brown sugar, milk, melted butter, eggs, vanilla extract, and salt until creamy.
- Transfer the sweet potato mixture into a 9x13-inch baking dish and spread it evenly.
- In a separate bowl, combine chopped pecans, brown sugar, flour, melted butter, and cinnamon for the topping.
- Sprinkle the topping evenly over the sweet potato base.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Allow the casserole to sit for a few minutes before serving.
- Serve warm, ideally as a side dish.
Notes
For a richer flavor, add a dash of nutmeg to the sweet potato mixture. Substitute pecans with walnuts or almonds for a different nutty flavor. To make this dish dairy-free, use plant-based butter and milk. Leftovers are even better the next day.