Description
A rich and sweet sweet potato casserole with a crunchy pecan topping.
Ingredients
Scale
- 2 cups cooked and mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 cup pecan halves
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease an 8×8 inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, eggs, milk, vanilla extract, cinnamon, and salt. Mix until smooth.
- Pour the sweet potato mixture into the prepared baking dish.
- In a separate small bowl, combine the pecan halves, brown sugar, flour, and softened butter. Mix with a fork until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is set.
- Let the casserole cool slightly before serving.
Notes
- You can use canned sweet potatoes, drained well, if you prefer not to cook fresh ones.
- For a smoother texture, press the mixture through a sieve before adding the topping.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45
- Sodium: 120
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 7
- Cholesterol: 75
Keywords: sweet potato casserole, pecan topping, holiday side dish, sweet potato recipe, copycat recipe