Description
Homestyle Sweet Potato Casserole with Pecan Topping – A holiday classic recipe. Learn my family’s secret for creamy sweet potatoes and crunchy pecans. So good!
Ingredients
Scale
- Creamy Sweet Potato Base:
- 3 lbs fresh sweet potatoes, peeled and chopped
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup milk or heavy cream
- 2 large eggs, lightly beaten
- Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Crunchy Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup cold unsalted butter, cut into small pieces
Instructions
- Prep Your Sweet Potatoes:: First things first, let’s get those sweet potatoes ready. Peel and chop your sweet potatoes into roughly 1-inch chunks. I usually boil them because it’s quicker, but roasting them can add a deeper flavor if you have the time! Just boil them in salted water until they’re fork-tender, about 15-20 minutes. Drain them really well, like, really well. I always give them a good shake in the colander to get rid of any excess water; soggy potatoes are a no-go for a creamy casserole. This is where I always forget to salt the water, oops, but it does help bring out their natural flavor.
- Mash and Mix the Base:: Once those sweet potatoes are drained, pop them into a large mixing bowl. Add the melted butter, brown sugar, milk (or cream!), beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Now, get to mashing! You can use a potato masher for a rustic texture, or an electric mixer for super smooth. I like mine a bit lumpy, to be honest; it gives it character. Mix until everything is well combined and fragrant. You’ll start to smell that amazing holiday aroma right about now, and honestly, it’s just lovely.
- Prepare the Pecan Topping:: In a separate medium bowl, combine your chopped pecans, flour, and brown sugar. Give it a quick stir to mix everything up. Now, for the magic: add your cold butter pieces. Using your fingers (this is the fun part!) or a pastry blender, cut the butter into the dry ingredients until you have a coarse, crumbly mixture. It should look like wet sand with little bits of butter throughout. This step is crucial for that crunchy, buttery topping. I once used melted butter here, and it just made a sticky mess, so keep it cold!
- Assemble the Casserole:: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and lightly grease it. Pour your creamy sweet potato mixture into the prepared dish, spreading it evenly. It should look smooth and inviting. Then, generously sprinkle that glorious pecan topping all over the sweet potato base. Make sure it’s distributed nicely so every bite gets some crunch. I always try to get the topping right to the edges, because who doesn’t love a crispy edge?
- Bake to Perfection:: Pop your casserole into the preheated oven. Bake for 30-35 minutes, or until the sweet potato mixture is heated through and the pecan topping is golden brown and bubbly. Keep an eye on the topping during the last 10 minutes; sometimes it likes to brown a little too quickly. If it starts getting too dark, just loosely tent it with aluminum foil. The smell radiating from your oven right now? Pure bliss, I tell ya! It’s what memories are made of.
- Cool and Serve:: Once it’s beautifully golden, carefully remove the casserole from the oven. Resist the urge to dig in immediately! Let it cool for about 10-15 minutes before serving. This allows it to set up a bit and prevents any lava-like burns on your tongue. Trust me on this one, I’ve learned the hard way. The topping will crisp up even more as it cools slightly, too. Serve it warm, and watch it disappear!