Description
A warm, comforting sweet potato casserole with a crunchy pecan topping, sweetened with maple syrup. Perfect for holiday dinners, cozy evenings, or any time you want a festive, indulgent side dish that everyone will love. The creamy sweet potatoes paired with buttery pecans create a dish full of flavor and texture.
Ingredients
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4 cups cooked and mashed sweet potatoes (about 4 medium sweet potatoes)
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1/2 cup granulated sugar
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1/4 cup unsalted butter, melted
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1/4 cup milk
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2 large eggs
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1 teaspoon pure vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
For the Pecan Crunch Topping:
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1 cup chopped pecans
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1/2 cup packed brown sugar
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1/4 cup unsalted butter, melted
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1/2 cup all-purpose flour
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1/4 teaspoon salt
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
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In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
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Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with a spatula.
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In a separate bowl, combine the chopped pecans, brown sugar, melted butter, flour, and salt. Stir until the mixture forms a crumbly texture.
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Sprinkle the pecan mixture evenly over the sweet potato layer, ensuring every corner is covered.
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Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and slightly crisp, and the sweet potato layer is heated through.
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Allow the bake to cool for 5–10 minutes before serving to help the topping set slightly.
Notes
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Make Ahead: Prepare the sweet potato mixture and pecan topping separately and store in the refrigerator for up to 24 hours before assembling and baking.
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Sweetness Level: Adjust sugar to taste; reduce brown sugar in the topping for a less sweet version.
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Nut Variations: Swap pecans for walnuts or almonds if desired.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (165°C) for 10–15 minutes.
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Canned Sweet Potatoes: Can be used if drained and mashed well. Reduce added milk slightly to maintain consistency.
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Vegan Option: Replace butter with plant-based margarine or coconut oil, milk with almond or oat milk, and use flax eggs in place of regular eggs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes