Purple Sweet Potato Casserole
Transform your holiday table with this stunning Purple Sweet Potato Casserole! Made with naturally vibrant purple sweet potatoes, this comforting dish adds a pop of color and a gourmet twist to the classic sweet potato casserole. Creamy and delicately spiced with cinnamon and vanilla, the silky sweet potato base is topped with a buttery pecan crumble for the perfect balance of smooth and crunchy textures. Ideal for Thanksgiving, Christmas, or any fall gathering, this easy-to-make recipe highlights wholesome ingredients like pecans, brown sugar, and a hint of cinnamon. Not only is this casserole visually striking, but it’s also irresistibly delicious, making it a surefire crowd-pleaser for any festive occasion.
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Recipe Information
Ingredients
- 4 large purple sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cups whole milk
- 0.25 cups granulated sugar
- 1 teaspoons vanilla extract
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 2 large eggs
- 0.5 cups brown sugar
- 0.25 cups all-purpose flour
- 1 cups chopped pecans
- 4 tablespoons unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
Peel the purple sweet potatoes, cut them into chunks, and place them in a large pot of water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and allow to cool slightly.
Transfer the cooked sweet potatoes to a large mixing bowl and mash them until smooth.
Add the unsalted butter, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt to the mashed sweet potatoes. Stir until well combined.
Once the mixture is smooth, crack in the eggs and mix thoroughly to incorporate.
Pour the sweet potato mixture into the prepared baking dish, spreading it out evenly.
In a separate bowl, prepare the topping by mixing together the brown sugar, all-purpose flour, and chopped pecans. Use a fork or your fingers to work in the unsalted butter until the mixture resembles coarse crumbs.
Sprinkle the pecan topping evenly over the sweet potato mixture in the dish.
Bake the casserole in the preheated oven for 30 minutes, or until the topping is golden brown and crisp.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 366.1 g | 133% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 212.7 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 665 mg | 51% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3588 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
