Description
Make a comforting Classic Sweet Potato Casserole. My family’s cherished recipe, creamy sweet potatoes with a crunchy pecan topping.
Ingredients
Scale
- Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup whole milk (or half-and-half)
- 1 tsp vanilla extract
- 2 large eggs
- Flavor Boosters:
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- Crunchy Pecan Topping:
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/3 cup unsalted butter, melted
Instructions
- Prep the Potatoes:: Okay, first things first, grab those sweet potatoes. Peel ’em, then cut them into roughly 1-inch chunks. Don’t worry too much about perfection; they’re getting mashed anyway! Pop them into a large pot, cover with cold water, and add a generous pinch of salt. Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, usually about 15-20 minutes. This is where I always forget to salt the water, but it really does make a difference in the flavor, so try not to be like me!
- Mash and Mix the Base:: Once those potatoes are soft, drain them really well. Like, *really* well. You don’t want a watery casserole, trust me. Transfer them to a large mixing bowl. Now, add your melted butter, that light brown sugar, whole milk, vanilla extract, cinnamon, nutmeg, and salt. Mash it all up until it’s mostly smooth, but a few small lumps are totally fine; I actually like that little bit of texture. Don’t overmix it, or it can get gummy. Once it’s mashed, whisk in those two large eggs until just combined. This forms the delicious base for your Classic Sweet Potato Casserole.
- Prepare the Pecan Topping:: While your sweet potato base is chilling out for a second, let’s get that glorious topping ready. In a separate medium bowl, toss together your chopped pecans, all-purpose flour, and the other quarter cup of light brown sugar. Give it a good stir to combine everything. Then, drizzle in the melted butter and mix it all up with a fork until you have a nice crumbly mixture. It should look like wet sand, kinda. This is the crunch factor, and honestly, it’s my favorite part! The smell of the pecans and brown sugar together is just heavenly.
- Assemble Your Casserole:: Preheat your oven to a cozy 375°F (190°C). Grab a 9×13 inch baking dish; I usually butter mine lightly to prevent sticking, though honestly, sometimes I forget, and it’s usually fine. Pour the sweet potato mixture into the prepared dish and spread it out evenly with a spatula. It should look smooth and inviting. Then, sprinkle that beautiful pecan topping all over the sweet potato base. Make sure it’s an even layer, so every bite gets some of that crunch! This is where the magic starts to happen with your Classic Sweet Potato Casserole.
- Bake to Golden Perfection:: Pop that dish into your preheated oven. You’re going to bake it for about 25-30 minutes. You want the topping to be gloriously golden brown and bubbly. Keep an eye on it, because ovens can be quirky, and you don’t want the pecans to burn – I’ve made that mistake more times than I care to admit! If it starts browning too fast, you can loosely tent it with foil, that’s my little secret. The whole kitchen will smell incredible, trust me.
- Serve It Warm:: Once it’s out of the oven, let your Classic Sweet Potato Casserole cool for about 10-15 minutes before serving. This helps it set up a bit, making it easier to scoop, and it’ll be less likely to burn tongues! The topping will be crispy, the sweet potatoes inside will be creamy and warm. It looks beautiful, smells divine, and tastes like pure comfort. I usually serve it right from the dish, a big spoon ready for everyone to dig in!