Yellow Sweet Potato Casserole
Transform your holiday table with this irresistibly creamy Yellow Sweet Potato Casserole, a delightful twist on the traditional staple. Featuring the natural sweetness of golden-hued yellow sweet potatoes, this dish is elevated with warm spices like cinnamon and nutmeg, a hint of vanilla, and a luscious pecan crumble topping. The balance of smooth, buttery mashed sweet potatoes and the crunchy, nutty topping makes this casserole a crowd-pleaser for Thanksgiving, Christmas, or any special occasion. Ready in under an hour, this easy-to-make casserole pairs beautifully with roasted meats and savory side dishes, offering a comforting blend of flavors and textures. Perfectly portioned to serve six, it’s a guaranteed hit that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 large yellow sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup brown sugar
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup pecans
- 0.25 cup all-purpose flour
- 2 tablespoons granulated sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 2-quart casserole dish with butter or nonstick cooking spray.
Peel the yellow sweet potatoes and cut them into large chunks. Place the chunks in a large pot of water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the cooked sweet potatoes and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth using a handheld masher or an electric mixer.
Add 4 tablespoons of the butter, brown sugar, milk, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and smooth.
Allow the mixture to cool slightly before adding the eggs. Once cool, beat the eggs lightly in a small bowl, then stir them into the sweet potato mixture until fully incorporated.
Transfer the sweet potato mixture to the prepared casserole dish and spread it out evenly.
For the topping, coarsely chop the pecans and combine them in a small bowl with the flour, granulated sugar, and remaining 2 tablespoons of butter (softened). Mix with a fork or your fingers until the mixture is crumbly.
Sprinkle the pecan topping evenly over the sweet potato mixture in the casserole dish.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the sweet potato filling is set.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 133.2 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 528 mg | 41% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3238 mg | 69% | |
*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.
