Description
This Southern Sweet Potato Casserole recipe brings back childhood memories. Rich, creamy sweet potatoes with a crunchy pecan topping. A family favorite!
Ingredients
- Sweet Potato Base:
- Sweet Potatoes (about 4 large)
- Unsalted Butter (½ cup, melted)
- Granulated Sugar (½ cup)
- Large Eggs (2)
- Whole Milk (½ cup)
- Vanilla Extract (1 teaspoon)
- Sweetener & Spice:
- Ground Cinnamon (1 teaspoon)
- Crunchy Topping:
- Brown Sugar (½ cup, packed)
- Chopped Pecans (1 cup)
- All-Purpose Flour (¼ cup)
Instructions
- Prep Those Sweet Potatoes: First things first, get those sweet potatoes ready! I usually scrub them clean, poke them all over with a fork (don’t forget this part, or they might explode, trust me, I learned that the hard way!), and then roast them in the oven at 400°F (200°C) for about 45-60 minutes, or until they’re super tender. You can boil them too, but roasting really brings out their natural sweetness, you know? I love how the kitchen starts to smell sweet and earthy when they’re cooking.
- Mash and Mix the Base: Once your sweet potatoes are cool enough to handle, peel ’em. The skin should just slip right off. Then, dump those soft beauties into a large bowl. Grab your trusty potato masher (or a fork if you’re feeling rustic!) and mash them until they’re mostly smooth. Don’t worry about a few lumps; it adds character, right? Now, stir in the melted butter, granulated sugar, eggs, whole milk, vanilla extract, and cinnamon. Mix it all up until it’s combined and smells absolutely divine. This is where I always sneak a little taste, oops!
- Assemble the Sweet Potato Layer: Pour that glorious sweet potato mixture into a greased 9×13 inch baking dish. Spread it out evenly. This is the foundation of our dish, so make sure it’s nice and flat. I sometimes get a little too excited and make a mess on the edges, but hey, that’s what kitchen towels are for! You can even give it a little tap on the counter to settle everything. It should look creamy and inviting.
- Whip Up the Pecan Topping: In a separate medium bowl, combine the brown sugar, chopped pecans, and all-purpose flour. Then, drizzle in about 2 tablespoons of melted butter. Use your fingers (yes, your clean hands!) to mix it all together until it forms a lovely, crumbly texture. This is the fun part, getting your hands a little messy! This topping is what makes it truly special, so don’t skimp on those pecans.
- Top and Bake: Evenly sprinkle that beautiful pecan topping all over the sweet potato mixture in your baking dish. Make sure every inch gets some of that crunchy goodness. Pop the dish into your preheated oven at 350°F (175°C) for about 25-30 minutes. You’re looking for the topping to be golden brown and the casserole to be bubbly around the edges. Oh, the anticipation! The house will smell heavenly, I promise.
- Cool and Serve: Once it’s out of the oven, let your casserole cool for about 10-15 minutes before serving. This helps it set up a bit and prevents you from burning your tongue (ask me how I know!). The topping will be perfectly crisp, and the sweet potato base will be warm and tender. It’s seriously the best, especially when it’s still a little warm and steamy. Enjoy every single bite!