sweet potato casserole
A classic sweet potato casserole with a crunchy pecan topping, perfect for holidays and special occasions.
Ingredients
Sweet Potato Base
- 1.4 kg sweet potatoes about 3 large, peeled and cubed
- 0.12 cup butter melted
- 0.12 cup milk
- 0.1 cup granulated sugar
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
Pecan Topping
- 0.15 cup all-purpose flour
- 0.1 cup packed brown sugar
- 0.5 cup chopped pecans
- 0.06 cup butter cold, cut into pieces
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Boil the cubed sweet potatoes until tender, about 15-20 minutes. Drain well.
- Mash the sweet potatoes in a large bowl. Add melted butter, milk, sugar, salt, cinnamon, and nutmeg. Mix until well combined and smooth.
- Pour the sweet potato mixture into a greased 9x13 inch baking dish.
- In a separate bowl, combine flour, brown sugar, and chopped pecans for the topping. Cut in the cold butter using a pastry blender or your fingers until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30-40 minutes, or until the topping is golden brown and the casserole is heated through.
- Let it cool slightly before serving.
Notes
Can be made ahead of time and reheated. For a richer flavor, you can add a tablespoon of vanilla extract to the sweet potato mixture.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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