Description
Classic Sweet Potato Casserole with a buttery pecan topping. This recipe brings back warm memories, perfect for holidays or a comforting meal. So easy!
Ingredients
Scale
- Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and chopped
- 1/2 cup unsalted butter, melted (for base)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- Pecan Topping:
- 1/2 cup packed light or dark brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted (for topping)
- 1 cup chopped pecans
- For Boiling:
- Water
- Pinch of salt
Instructions
- Prep the Sweet Potatoes:: First things first, grab those sweet potatoes, peel ’em, and chop ’em into roughly 1-inch pieces. I usually boil them, but you could steam them too. Pop them into a large pot, cover with cold water, and add a generous pinch of salt – this is where I always forget to salt the water, but it really seasons the potatoes from the inside out! Bring to a boil, then reduce heat and simmer until they’re fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not mushy, if that makes sense.
- Mash and Mix the Base:: Drain those tender sweet potatoes well, and I mean *really* well. Any excess water will make your casserole runny, and nobody wants that! Transfer them to a large mixing bowl. Now, grab your potato masher (or a fork, if you’re feeling old-school) and mash them until smooth. Stir in the melted butter, granulated sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix it all up until it’s beautifully combined and creamy. Give it a taste here – adjust sweetness if you need to, like I do sometimes if my potatoes weren’t super sweet.
- Prepare the Pecan Topping:: In a separate medium bowl, we’re making that glorious topping for our Classic Sweet Potato Casserole. Combine the brown sugar, flour, and remaining melted butter. Use your fingers to really rub the butter into the dry ingredients until it forms a crumbly mixture. Then, stir in the chopped pecans. This step is where the magic happens for that crunchy, buttery crust. I didn’t expect that just rubbing the butter in would make such a difference, but it does!
- Assemble the Casserole:: Time to bring it all together! Pour the sweet potato mixture into a greased 9×13 inch baking dish, spreading it evenly with a spatula. It should look smooth and inviting. Then, generously sprinkle that pecan topping all over the sweet potato base. Make sure it’s evenly distributed so every bite gets a bit of that delicious crunch. I sometimes get a little messy here, but it’s all part of the charm, right?
- Bake to Golden Perfection:: Preheat your oven to 350°F (175°C). Pop the casserole into the preheated oven and bake for 30-35 minutes. You’re looking for that topping to be golden brown and bubbly, and the sweet potato mixture heated through. The smell filling your kitchen will be incredible – warm, sweet, and nutty. Trust your nose on this one; it’s a good indicator!
- Cool and Serve Your Classic Sweet Potato Casserole:: Once it’s out of the oven, resist the urge to dig in immediately (I know, it’s hard!). Let the Classic Sweet Potato Casserole cool for about 10-15 minutes before serving. This allows it to set up a bit, making for cleaner scoops. Plus, it’ll be less likely to burn your tongue, which I’ve done more times than I care to admit. Garnish with a little extra cinnamon or a few whole pecans if you’re feeling fancy. Enjoy every warm, comforting bite!