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Sweet Potato Casserole

A delightful warm dish combining creamy sweet potatoes with a crunchy pecan topping, perfect for family gatherings and holidays.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 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
For the pecan topping
  • ¼ cup butter (melted)
  • ⅓ cup brown sugar
  • 2 tablespoons flour
  • 1 ¼ cups chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9x13 baking dish.
  2. 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.
  3. In a large bowl, mash the sweet potatoes with the remaining filling ingredients. Spread in the prepared baking dish.
  4. In a medium bowl, mix together all the pecan topping ingredients until combined. Sprinkle evenly on top of the sweet potatoes.
Baking
  1. Bake for 25-30 minutes until hot and bubbly and the pecans are toasted. Enjoy!

Notes

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. Consider adding mini marshmallows on top for a fun twist.