Description
Whip up a simple sweet potato casserole that brings back all the warm memories. This easy sweet potato casserole recipe is perfect for any gathering.
Ingredients
Scale
- Sweet Potato Base:
- 4 medium Sweet Potatoes (about 3 lbs), peeled and chopped
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Whole Milk
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- Crunchy Topping:
- 1/2 cup All-Purpose Flour
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Unsalted Butter, cold and diced
- 1 cup Chopped Pecans
Instructions
- Prep Your Sweet Potatoes:: First things first, get those sweet potatoes peeled and chopped into roughly 1-inch pieces. I usually boil them until they’re fork-tender, but roasting them for a bit before mashing gives a deeper, caramelized flavor, honestly. Just make sure they’re super tender, no hard spots. This is where I sometimes get impatient and undercook them, only to find lumpy bits later. Oops! Don’t be like me.
- Mash That Sweet Potato Casserole Base:: Drain your cooked sweet potatoes really well. Then, in a big bowl, mash them until they’re mostly smooth. Don’t worry if there are a few small lumps; I actually kinda like that rustic feel. Now, mix in your butter, brown sugar, milk, vanilla, cinnamon, and nutmeg. Stir it all until it’s beautifully combined and smells like pure heaven. Taste the easy sweet potato casserole mixture! Adjust sweetness or spice if you want, this is your kitchen!
- Whip Up the Crunchy Topping:: In a separate, medium-sized bowl, combine the flour, more brown sugar, and softened butter. Use your fingers or a pastry blender to mix it until it resembles coarse crumbs. This is the fun part! Then, stir in the chopped pecans. This topping is what makes this easy sweet potato casserole sing, trust me. It’s got to have that crunch!
- Assemble Your Easy Sweet Potato Casserole:: Spoon the mashed sweet potato mixture into a greased 8×8 inch baking dish. Spread it out evenly. I sometimes get a little messy here, splattering sweet potato goo on the counter, but hey, that’s what kitchen towels are for, right? Make sure the base is nice and flat so the topping has a good surface to cling to and bake evenly.
- Top It Off and Bake:: Sprinkle that glorious pecan-crumb topping all over the sweet potato base. Make sure it’s evenly distributed, getting into all the corners. Pop it into your preheated oven at 375°F (190°C). Bake for about 25-30 minutes, or until the topping is golden brown and the sweet potato casserole is bubbly around the edges. Oh, the smells!
- Cool and Serve Your Sweet Potato Casserole:: Once it’s out of the oven, let it cool for 10-15 minutes. This lets it set up a bit and prevents you from burning your tongue, which I’ve definitely done more times than I care to admit. The smell in your kitchen will be incredible, a true sign of a comforting dish. Then, scoop out generous portions of this easy sweet potato casserole and enjoy every single bite!