Sweet Potato Casserole Recipe
If you love warm, sweet and comforting dishes, this Sweet Potato Casserole Recipe is perfect. It is soft, creamy and topped with a crunchy, sugary layer.
Ingredients
For the Sweet Potato Base:
- 4 cups mashed sweet potatoes about 4–5 large sweet potatoes
- ½ cup unsalted butter melted
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup milk
- 2 large eggs beaten
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
For the Pecan Topping:
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter melted
Instructions
Prepare the Sweet Potatoes
- Peel and chop sweet potatoes. Boil them in water until soft. Drain well and mash until smooth.
Mix Sweet Potato Base
- Add butter, brown sugar, white sugar, milk, eggs, vanilla, salt, cinnamon and nutmeg. Stir until creamy.
Preheat Oven
- Preheat oven to 350°F (175°C). Grease a baking dish to prevent sticking.
Spread Sweet Potato Mix
- Place sweet potato mixture in the baking dish. Spread evenly with a spatula for smooth surface.
Prepare Topping
- Mix flour, chopped pecans, brown sugar and butter in a bowl. Stir until crumbly and evenly combined.
Add Topping
- Sprinkle the pecan topping evenly over sweet potato mixture. Make sure it covers the whole dish.
Bake the Casserole
- Place in the oven and bake for 35–40 minutes. The top should be golden and crisp.
Check Doneness
- Insert a knife in the center. If it comes out clean, casserole is done. Remove from oven carefully.
Let it Cool
- Allow casserole to cool for a few minutes. This helps the layers set and makes it easier to serve.
Serve
- Cut into squares or scoop with a spoon. Serve warm as a side or dessert.
Notes
- Use fresh sweet potatoes for best flavor.
- Do not overcook sweet potatoes; mash them while hot.
- Toast pecans lightly for extra crunch and aroma.
- Adjust sugar to taste for sweetness.
- Let casserole rest five minutes before serving.