Description
Creamy sweet potato casserole topped with buttery pecans. A family favorite, perfect for holidays or a comforting meal. So easy to make!
Ingredients
Scale
- Creamy Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and chopped
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Crunchy Pecan Topping:
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- 1 cup chopped pecans
- ¼ cup unsalted butter, melted
- Flavor Enhancers:
- Pinch of salt (for boiling water)
Instructions
- Prepare the Sweet Potatoes:: First things first, let’s get those sweet potatoes ready for our sweet potato casserole. Peel them, then chop them into roughly 1-inch pieces. I always try to keep them somewhat uniform so they cook evenly, avoiding those frustrating hard bits. Pop them into a large pot, cover with cold water, and add a generous pinch of salt – yes, I always forget to salt the water, but it makes a difference! Boil them until they’re fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not waterlogged. Drain them really well; soggy potatoes are a no-go for a creamy base.
- Mash the Sweet Potato Base:: Now for the fun part! Transfer those drained, tender sweet potatoes to a large mixing bowl. Add ½ cup melted butter, ½ cup granulated sugar, the two large eggs, ½ cup milk, vanilla extract, ground cinnamon, and ground nutmeg. Grab your potato masher or a sturdy fork and get to work. I like to leave a few small lumps in my base; it adds a nice rustic texture, honestly. Don’t go crazy with a hand mixer unless you want baby food consistency, which, to be real, isn’t what we’re aiming for here. Mix until everything is just combined and smells absolutely divine!
- Assemble the Casserole:: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour your creamy mixture into the prepared dish, spreading it out evenly with a spatula. This is where you can admire your handiwork before the topping goes on. I always give it a little taste test here, just to make sure the seasoning is spot on. Sometimes I add a tiny extra pinch of cinnamon if the mood strikes. It should look smooth and inviting, ready for its crunchy crown.
- Prepare the Pecan Topping:: In a separate medium bowl, combine the ½ cup packed brown sugar, ¼ cup all-purpose flour, and 1 cup chopped pecans. Pour the remaining ¼ cup melted butter over this mixture. Now, get your hands in there! Use your fingertips to mix everything together until it resembles a coarse, crumbly streusel. You want those pecans coated and the butter distributed. This is where the magic happens for that irresistible crunch on top of this dish. Don’t be shy; really get in there and make sure those buttery crumbs are well mixed!
- Top and Bake the Casserole:: Evenly sprinkle the pecan topping mixture over the sweet potato base in your baking dish. Make sure you cover the entire surface for maximum crunch in every bite. Pop the dish into your preheated oven. Bake for 25-30 minutes, or until the casserole is heated through and the pecan topping is golden brown and bubbly. Keep an eye on it; ovens can be quirky, and we don’t want a burnt topping! The smell filling your kitchen right now? That’s pure happiness, I swear.
- Cool and Serve:: Once that gorgeous dish comes out of the oven, resist the urge to dig in immediately. Let it cool for about 10-15 minutes. This little bit of rest time helps it set up nicely and prevents you from burning your tongue (ask me how I know!). The topping will crisp up even more as it cools slightly. It should look gloriously golden, smell like autumn, and feel warm and comforting. Grab a spoon and get ready for a taste of pure bliss, honestly!