Why Make This Recipe
Sweet Potato Casserole is a beloved dish that brings warmth and sweetness to any table. This recipe is perfect for family gatherings, especially during holidays like Thanksgiving. The combination of creamy sweet potatoes and crunchy pecan topping creates a delightful contrast that everyone will enjoy. It’s a dish that not only satisfies the taste buds but also reminds us of home-cooked meals and special times with loved ones.
How to Make Sweet Potato Casserole
Ingredients
- 3 pounds sweet potatoes (peeled and cut into 1-inch cubes)
- ½ cup packed brown sugar
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ cup butter (melted)
- ⅓ cup brown sugar
- 2 tablespoons flour
- 1 ¼ cups chopped pecans
Directions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Add the sweet potatoes to a large pot and add enough water to cover them by 1 inch. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until fork-tender. Drain.
- In a large bowl, mash the sweet potatoes with the remaining filling ingredients. Spread in the prepared baking dish.
- In a medium bowl, mix together all the pecan topping ingredients until combined. Sprinkle evenly on top of the sweet potatoes.
- Bake for 25-30 minutes until hot and bubbly and the pecans are toasted. Enjoy!
How to Serve Sweet Potato Casserole
Serve Sweet Potato Casserole warm as a side dish during meals. It pairs wonderfully with roasted meats, turkey, or even as a sweet treat on its own. You can also add a dollop of whipped cream on top for extra sweetness.
How to Store Sweet Potato Casserole
To store leftovers, let the casserole cool completely. Place it in an airtight container and keep it in the refrigerator. It can last for about 3-5 days. For longer storage, you can freeze it. Just make sure to wrap it tightly or use a freezer-safe container. Thaw in the refrigerator before reheating.
Tips to Make Sweet Potato Casserole
- For smoother texture, use a potato masher or a hand mixer while mashing the sweet potatoes.
- Adjust the sugar based on your sweetness preference; you can add more or less brown sugar.
- Toast the pecans lightly in a dry pan before adding them for extra flavor.
Variation
Try adding mini marshmallows on top of the casserole before baking for a fun twist. They will melt and create a sweet, gooey layer on top. You can also substitute pecans for walnuts or almonds if you prefer.
FAQs
1. Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes, but make sure to drain them well. Adjust the sugar since canned sweet potatoes can be sweeter.
2. Is Sweet Potato Casserole gluten-free?
The recipe can be made gluten-free by using gluten-free flour for the pecan topping.
3. Can I make Sweet Potato Casserole ahead of time?
Yes! You can prepare the casserole a day in advance. Just cover it and refrigerate. Bake it just before serving.
Sweet Potato Casserole
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13 baking dish.
- Add the sweet potatoes to a large pot and add enough water to cover them by 1 inch. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until fork-tender. Drain.
- In a large bowl, mash the sweet potatoes with the remaining filling ingredients. Spread in the prepared baking dish.
- In a medium bowl, mix together all the pecan topping ingredients until combined. Sprinkle evenly on top of the sweet potatoes.
- Bake for 25-30 minutes until hot and bubbly and the pecans are toasted. Enjoy!
Notes
