Sweet Potato Casserole
Transform your holiday table with this indulgent Sweet Potato Casserole, a timeless crowd-pleaser that perfectly balances comfort and decadence. Featuring creamy, buttery mashed sweet potatoes infused with warm cinnamon and vanilla, this dish is crowned with a crunchy pecan and brown sugar topping for the ultimate contrast in texture and flavor. Whether served as a side dish at your Thanksgiving feast or a cozy addition to your weeknight dinners, this casserole is irresistibly simple to make with just 20 minutes of prep time. Packed with seasonal sweetness and featuring a golden, caramelized topping, it’s a must-try recipe that will have everyone coming back for seconds. Perfect for gatherings, this casserole encapsulates that nostalgic, homemade charm while being easy enough for any level of home cook.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour
- 0.5 cup pecans
- 4 tablespoons unsalted butter (for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Peel the sweet potatoes and cut them into large chunks. Place them in a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth.
Add 6 tablespoons of unsalted butter, granulated sugar, milk, eggs, vanilla extract, ground cinnamon, and salt to the mashed sweet potatoes. Stir until well combined.
Spread the sweet potato mixture evenly into the prepared casserole dish.
To prepare the topping, mix brown sugar, all-purpose flour, and chopped pecans in a medium bowl. Cut in 4 tablespoons of unsalted butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the sweet potato mixture in the casserole dish.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 379.2 g | 138% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 211.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 584 mg | 45% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 744 mg | 16% | |
*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.
