Here’s a classic sweet potato casserole with a crunchy pecan topping—perfect for holidays or any cozy dinner. 🍠✨
🍠 Sweet Potato Casserole with Pecan Topping
Ingredients (serves 6–8)
Sweet Potato Base:
- 4 cups cooked and mashed sweet potatoes (about 4 medium sweet potatoes)
- ½ cup granulated sugar (adjust to taste)
- 2 large eggs, beaten
- ½ cup milk (or cream for richer flavor)
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of salt
Pecan Topping:
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. - Prepare sweet potato base:
In a large bowl, mix mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, cinnamon, and salt until smooth. Spread evenly in the prepared baking dish. - Make pecan topping:
In a separate bowl, combine brown sugar, flour, melted butter, and chopped pecans until crumbly. - Assemble casserole:
Sprinkle the pecan mixture evenly over the sweet potato layer. - Bake:
Bake 30–35 minutes, or until the topping is golden brown and the casserole is heated through. - Serve:
Let cool slightly before serving. Delicious warm as a side dish!
🍴 Tips & Variations
- Extra sweetness: Drizzle a little maple syrup over the topping before baking.
- Spiced variation: Add nutmeg or ginger to the sweet potato mixture for more depth.
- Make ahead: Prepare the base and topping separately, refrigerate overnight, then bake before serving.
- Mini versions: Bake in muffin tins for single-serve portions.
If you want, I can also give a marshmallow-topped version for the classic sweet potato casserole holiday style.
Do you want that version too?
