Description
Sweet potato casserole, a comforting classic. My family’s recipe features tender sweet potatoes and a crunchy pecan topping. Perfect for any gathering, honestly.
Ingredients
Scale
- Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and chopped
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup whole milk
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Crunchy Pecan Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 cup chopped pecans
- Optional Flavor Enhancers:
- 1/2 tsp orange zest (optional)
Instructions
- Boil & Mash Those Sweet Potatoes:: First things first, get those sweet potatoes peeled and chopped into roughly 1-inch chunks. I find boiling them until they’re fork-tender, about 15-20 minutes, is the easiest way. You want them soft enough to mash without a fight, but not waterlogged. Drain them really well; this is where I always forget to shake off that extra water, leading to a slightly thinner sweet potato casserole. Then, mash them up in a big bowl. A potato masher works great, or an electric mixer if you’re feeling fancy and want it super smooth.
- Mix the Creamy Sweet Potato Casserole Base:: Once your sweet potatoes are mashed, it’s time to make them sing! Add in your melted unsalted butter, whole milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir it all together until it’s beautifully combined and looks like a creamy, dreamy orange cloud. I usually give it a taste here – sometimes I add a tiny bit more brown sugar if my sweet potatoes weren’t as naturally sweet as I hoped. Make sure there are no eggy streaks, we want it smooth and uniform for our sweet potato casserole.
- Whip Up That Crunchy Pecan Topping:: Now for the best part, the topping! In a separate medium bowl, combine the all-purpose flour, brown sugar, and cold unsalted butter (cut into small pieces). Use your fingers to rub the butter into the dry ingredients until it resembles coarse crumbs. This is my favorite part, honestly, it feels so therapeutic! Then, stir in your chopped pecans. Don’t overmix; you want those distinct crumbles. This crunchy layer is what makes this sweet potato casserole so special.
- Assemble Your Sweet Potato Casserole:: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour the sweet potato mixture evenly into the prepared dish. It should look vibrant and inviting already! Then, sprinkle that glorious pecan topping all over the sweet potato base, making sure to get an even layer. I always try to get the edges covered well, because those crispy bits are my favorite. This is where your sweet potato casserole really starts to take shape.
- Bake to Golden Perfection:: Pop your sweet potato casserole into the preheated oven. Bake for about 25-30 minutes, or until the topping is golden brown and the sweet potato mixture is bubbly around the edges. Keep an eye on that topping; pecans can go from perfectly toasted to burnt quickly, a mistake I’ve made more times than I care to admit! The kitchen will start to smell absolutely incredible, like warm spices and toasted nuts – that’s when you know it’s almost ready.
- Cool & Serve Your Sweet Potato Casserole:: Once it’s beautifully baked, carefully remove the sweet potato casserole from the oven. Let it cool for about 10-15 minutes before serving. This cooling time allows the casserole to set a bit and prevents it from being too runny when you scoop it out. The topping will be wonderfully crisp, and the sweet potato base will be tender and warm. It looks, smells, and tastes like pure comfort. Enjoy every spoonful!