Sweet Potato Casserole Iii
Elevate your holiday table with Sweet Potato Casserole III, a rich and comforting dish that strikes the perfect balance of sweet and savory. Featuring creamy mashed sweet potatoes infused with warm cinnamon, vanilla, and a hint of brown sugar, this recipe is topped with a buttery pecan crumble for an irresistible crunch. With its smooth texture and nutty sweetness, this crowd-pleaser is ideal for Thanksgiving, Christmas, or any special gathering. Ready in just under 90 minutes, this casserole serves 8 and is perfect as a stunning side dish or indulgent dessert. Whether you're celebrating with family or hosting friends, this easy-to-make casserole will be the highlight of the meal.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cups milk
- 0.75 cups light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoons cinnamon
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups all-purpose flour
- 1 cups pecans, chopped
- 0.5 cups granulated sugar
- 4 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Peel the sweet potatoes and cut them into large chunks. Place the chunks into a large pot and cover them with water. Bring the water to a boil and cook the sweet potatoes for 15-20 minutes, or until they are fork-tender.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth using a potato masher or hand mixer.
Add 6 tablespoons of unsalted butter, milk, brown sugar, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Mix until fully combined and smooth.
Beat the eggs in a small bowl and add them to the sweet potato mixture, stirring until well incorporated.
Spread the sweet potato mixture evenly into the prepared baking dish.
To make the topping, combine the all-purpose flour, chopped pecans, granulated sugar, and melted butter in a medium bowl. Mix until the mixture forms a crumbly texture.
Sprinkle the topping evenly over the sweet potato mixture in the baking dish.
Bake the casserole in the preheated oven for 35-40 minutes, or until the topping is golden brown and the casserole is heated through.
Allow the casserole to cool slightly before serving. Enjoy your Sweet Potato Casserole III!
Nutrition Facts
Calories |
3821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 467.8 g | 170% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 294.1 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 664 mg | 51% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1103 mg | 23% | |
*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.
