Description
Southern Sweet Potato Casserole, a creamy, spiced delight with a crunchy pecan topping. This homestyle recipe brings warmth and comfort to any meal. So good!
Ingredients
Scale
- Creamy Sweet Potato Base:
- 3 large sweet potatoes (about 2.5 lbs), peeled and cooked
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1/4 cup light brown sugar, packed
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Crunchy Pecan Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 cup chopped pecans
Instructions
- Prep Those Spuds:: First things first, let’s get those sweet potatoes ready! I usually scrub them clean and then either boil them in a big pot of salted water until fork-tender, or, if I’m feeling lazy (which is often!), I’ll prick ’em and microwave them until soft. Boiling usually takes about 20-25 minutes. You want them squishy, not firm. This is where I always forget to salt the water, so don’t be like me, okay? Once they’re done, let them cool a bit so you can handle them without screaming. Peel off that skin; it should slip right off easily.
- Mash It Up, Buttercup:: Now for the fun part: mashing! Pop those peeled sweet potatoes into a large mixing bowl. Add in the melted butter, heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg. Grab your trusty potato masher (or a fork, if you’re like me and can never find the masher). Mash, mash, mash until it’s super smooth and creamy. I once left a huge lump in, and my husband still teases me about it. Taste it here, hon! Adjust the sweetness or spices if you feel like it needs a little extra somethin’.
- Make That Crunchy Topping:: While your sweet potato base is chilling, let’s whip up that glorious pecan topping for our Southern Sweet Potato Casserole. In a separate medium bowl, combine 1/2 cup of melted butter, 1/2 cup of light brown sugar, 1/4 cup of all-purpose flour, and 1 cup of chopped pecans. Stir it all together until it looks like a crumbly, buttery mess. This is the part that smells so good, I sometimes just want to eat it with a spoon. Don’t tell anyone, but I have! It’s the perfect contrast to the creamy potatoes.
- Assemble Your Casserole:: Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and lightly grease it. Now, spoon all that beautiful, creamy sweet potato mixture into the prepared dish, spreading it evenly. Smooth it out with the back of a spoon or a spatula. Then, sprinkle that amazing pecan topping all over the top. Make sure it’s distributed nicely so every bite gets some crunch. I once overloaded one side, and it was a bit of a topping mountain – learn from my mistakes!
- Bake Until Bubbly:: Pop that dish into your preheated oven. Bake for about 25-30 minutes, or until the Southern Sweet Potato Casserole is heated through and the topping is golden brown and bubbly. Keep an eye on that topping; pecans can go from perfectly toasted to burnt in a blink! My oven runs hot, so I usually start checking around 20 minutes. You want it fragrant, bubbling at the edges, and the topping looking just irresistible.
- Rest and Serve:: Once it’s out of the oven, I know it’s tempting to dig right in, but try to resist for a few minutes! Let the Southern Sweet Potato Casserole rest for about 5-10 minutes. This helps it set up a little, and prevents you from burning your tongue off (ask me how I know). The flavors meld, and it becomes even more glorious. It should look creamy, smell sweet and spiced, and that topping? Oh, it’s going to be perfectly crisp!