Description
Classic Sweet Potato Casserole with Pecan Topping. Learn my family recipe, full of warmth and flavor. Perfect for holidays or any cozy meal.
Ingredients
Scale
- Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/4 cup whole milk or heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
- Crunchy Pecan Topping:
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- Flavor Boosters:
- Pinch of ginger (optional)
- Orange zest (optional, for serving)
Instructions
- Prep Those Sweet Potatoes:: First things first, get those sweet potatoes ready. I peel them and chop them into roughly 1-inch pieces. Then, into a large pot they go, covered with cold water. Add a generous pinch of salt to the water – this is where I always forget, but it really helps season the potatoes from the inside out! Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. Don’t overcook them, or they’ll get watery. Drain them super well, honestly, this is key for a creamy casserole, not a soupy one.
- Mash and Mix the Sweet Potato Base:: Once drained, pop those warm sweet potatoes into a big mixing bowl. Grab your hand mixer, or a sturdy potato masher if you’re feeling strong, and mash them until they’re mostly smooth. A few small lumps are totally fine, adds character! Now, add the softened butter, brown sugar, eggs, milk or cream, vanilla extract, cinnamon, and nutmeg. Mix it all up until everything is wonderfully combined and smells absolutely divine. Taste it here! This is your chance to adjust the sweetness or spices. I always add a little more cinnamon.
- Whip Up the Pecan Topping:: While your sweet potato mixture is chilling for a moment, let’s get that glorious pecan topping ready. In a separate medium bowl, combine the chopped pecans, all-purpose flour, granulated sugar, and melted butter. Use your fingers to mix it all together until it forms a crumbly, sandy texture. This is important – you want distinct crumbs, not a paste. I once melted the butter too much, and it just got oily. Oops! This crunchy topping is what makes this sweet potato casserole with pecan topping truly special.
- Assemble the Casserole:: Now for the fun part! Pour your creamy sweet potato mixture into a greased 9×13 inch baking dish. Smooth out the top evenly with a spatula. Then, sprinkle that amazing pecan topping all over the sweet potato layer. Be generous! You want a good, even layer of crunch in every bite. I sometimes even press it down gently with the back of a spoon to make sure it sticks, but not too much. This is where the magic starts to happen, honestly.
- Bake to Golden Perfection:: Pop that beautiful dish into a preheated oven at 375°F (190°C). Bake for about 25-30 minutes, or until the sweet potato mixture is heated through and the pecan topping is golden brown and bubbly. Keep an eye on the topping – pecans can go from perfectly toasted to burnt in a flash! If it starts to brown too quickly, you can loosely tent it with aluminum foil. The whole kitchen will smell incredible, trust me!
- Rest and Serve Your Sweet Potato Casserole:: Once it’s out of the oven, let your sweet potato casserole with pecan topping rest for about 10-15 minutes. This allows everything to set up nicely, and prevents you from burning your tongue on the first bite (been there, done that!). The topping will crisp up even more as it cools slightly. Then, scoop it out and enjoy! It’s warm, it’s sweet, it’s crunchy, and it’s everything you want in a holiday classic. What a treat!