Description
This Sweet Potato Casserole with Pecan Topping is a delightful baked dish combining creamy mashed sweet potatoes with a crunchy, buttery pecan crumble. Perfect as a comforting side for holiday dinners or special occasions, this recipe balances warm spices like cinnamon and nutmeg with the natural sweetness of sweet potatoes and a crunchy nutty topping.
Ingredients
Scale
Sweet Potato Base
- 3 large sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar (or coconut sugar)
- 1/4 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Pecan Topping
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in salted water for 15-20 minutes, or until they are fork-tender. Drain well and allow them to cool slightly.
- Mash Sweet Potatoes: In a large bowl, mash the cooked sweet potatoes until smooth. Stir in the melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is creamy and well combined.
- Prepare Baking Dish: Spread the sweet potato mixture evenly into the prepared baking dish, creating a smooth layer.
- Make Pecan Topping: In a small bowl, combine the chopped pecans, all-purpose flour, brown sugar, melted butter, and a pinch of salt. Mix until the mixture forms a crumbly texture.
- Add Topping: Sprinkle the pecan crumble evenly over the sweet potato layer.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Cool and Serve: Remove from the oven and allow the casserole to cool slightly before serving for the best texture and flavor.
Notes
- You can substitute brown sugar with coconut sugar for a slightly different flavor and a healthier alternative.
- Using plant-based milk makes this dish dairy-free and suitable for lactose-intolerant guests.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend in the topping.
- Sweet potatoes can be roasted instead of boiled if preferred, adjusting the cooking time accordingly.
- Toast pecans lightly before mixing for an extra depth of flavor in the topping.
