Description
A classic comfort dish, this sweet potato casserole combines creamy, flavorful sweet potatoes with a buttery, crunchy pecan topping. Perfect for holiday gatherings or cozy family dinners, it’s a dish that brings warmth, nostalgia, and a touch of indulgence to any table. Inspired by traditional Southern cooking, this casserole is simple to prepare yet impressive enough to serve at festive occasions.
Ingredients
For the Sweet Potato Base:
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4 large sweet potatoes, peeled and cubed
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1/2 cup granulated sugar
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1/4 cup unsalted butter, softened
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1/4 cup whole milk
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2 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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Pinch of salt
For the Crunchy Pecan Topping:
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1/2 cup all-purpose flour
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1/2 cup brown sugar, packed
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1/4 cup unsalted butter, melted
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1 cup pecans, chopped
Instructions
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Peel and cube the sweet potatoes. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until tender.
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Drain the sweet potatoes and transfer to a large mixing bowl. Mash until smooth, then add butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy and fully combined.
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Spread the sweet potato mixture evenly in the prepared baking dish. Smooth the top with a spatula.
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In a medium bowl, combine flour and brown sugar. Add melted butter and stir to form coarse crumbs. Mix in chopped pecans.
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Sprinkle the pecan mixture evenly over the sweet potatoes, pressing lightly to help it adhere.
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Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
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Allow to cool for 5 minutes before serving.
Notes
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Adjust sugar and spices to taste.
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Toast pecans for extra flavor before adding to the topping.
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Can be made ahead; store sweet potato mixture in the refrigerator and add topping before baking.
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Suitable for gluten-free or vegan adaptations with simple substitutions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes