Description
This delicious Sweet Potato Casserole recipe combines creamy mashed sweet potatoes with a buttery, vanilla-infused mixture, topped with a crunchy pecan and brown sugar streusel. Baked to golden perfection, this casserole makes a perfect side dish for any holiday meal or comforting family dinner.
Ingredients
Scale
Main Ingredients
- 4 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 tsp vanilla extract
Topping Ingredients
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole evenly.
- Prepare Sweet Potatoes: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, eggs, melted butter, milk, and vanilla extract. Mix thoroughly until the mixture is smooth and fully blended.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish lightly, then pour in the sweet potato mixture, smoothing it out evenly.
- Prepare Topping: In a separate bowl, mix together the brown sugar, all-purpose flour, melted butter, and chopped pecans until well combined, forming a crumbly topping.
- Add Topping: Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish to ensure complete coverage.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping turns golden brown and the casserole is heated through.
- Serve: Remove the dish from the oven and let it cool slightly before serving to allow the flavors to set.
Notes
- For a smoother texture, peel and boil your own sweet potatoes before mashing if not using pre-mashed sweet potatoes.
- Make sure the topping is evenly spread for a uniform crunchy layer.
- You can substitute pecans with walnuts for a different nutty flavor.
- This casserole can be prepared a day ahead and reheated before serving.
- Adjust the sugar quantity if you prefer less sweetness.
