Description
This Sweet Potato Casserole with Pecan Topping is a comforting and delicious side dish perfect for holiday meals or any cozy dinner. Creamy mashed sweet potatoes are combined with warm spices and topped with a buttery, crunchy pecan streusel. Baked to a golden perfection, it offers a delightful balance of sweetness and texture.
Ingredients
Scale
Sweet Potato Mixture
- 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 the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook the Sweet Potatoes: Boil the peeled and cubed sweet potatoes in salted water for 15-20 minutes, or until they are fork-tender, then drain and let them cool slightly to prepare for mashing.
- Mash and Mix the Sweet Potatoes: In a large bowl, mash the sweet potatoes until smooth, then mix in melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is creamy and well combined.
- Prepare the Baking Dish: Spread the sweet potato mixture evenly into the prepared baking dish, creating a smooth surface for the topping.
- Make the Pecan Topping: In a small bowl, combine the chopped pecans, flour, brown sugar, melted butter, and a pinch of salt. Mix until the ingredients form a crumbly texture perfect for sprinkling.
- Assemble the Casserole: Evenly sprinkle the pecan topping over the sweet potato layer in the baking dish, covering it completely.
- Bake the Casserole: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Cool and Serve: Allow the casserole to cool slightly before serving to let it set and make serving easier.
Notes
- You can substitute coconut sugar for brown sugar for a different flavor profile.
- Use plant-based milk to make this recipe dairy-free.
- For a gluten-free version, use gluten-free flour instead of all-purpose flour in the pecan topping.
- Make sure to not overcook the sweet potatoes to avoid them becoming too watery.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
