Description
Creamy Sweet Potato Casserole with Pecan Topping is a comforting dish. Learn my family recipe, full of personal stories and tips for a perfect holiday side.
Ingredients
- Base Ingredients for the Sweet Potato Casserole:
- Sweet Potatoes (about 3 lbs, peeled and cubed)
- Unsalted Butter (1/2 cup, melted)
- Granulated Sugar (1/2 cup)
- Heavy Cream (1/4 cup)
- Large Eggs (2)
- Vanilla Extract (1 tsp)
- Flavor Boosters & Seasonings:
- Ground Cinnamon (1/2 tsp)
- Ground Nutmeg (1/4 tsp)
- Salt (1/2 tsp)
- Pecan Topping Ingredients:
- Pecans (1 cup, chopped)
- Brown Sugar (1/4 cup, packed)
- Unsalted Butter (2 tbsp, melted)
Instructions
- Prep Your Sweet Potatoes:: First things first, peel those sweet potatoes and chop them into roughly 1-inch cubes. I find this size cooks evenly, which is super important for a smooth mash. Pop them into a large pot, cover with cold water, and add a generous pinch of salt. Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. You want them really soft, almost falling apart; this is where the magic starts, hon!
- Mash the Sweet Potato Base:: Drain the cooked sweet potatoes thoroughly. Seriously, get as much water out as possible, or your casserole will be watery – a mistake I made once, and it was a sad day. Transfer them to a large bowl. Add the 1/2 cup melted butter, granulated sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt. Now, mash it all together until it’s super smooth. I use a potato ricer for an extra creamy texture, but a good old masher works too. Taste it here! Adjust sugar or spices if needed; this is your moment to shine!
- Prepare the Pecan Topping:: While your sweet potato mixture is chilling for a sec, let’s get that glorious pecan topping ready. In a separate small bowl, combine the chopped pecans, packed brown sugar, and the 2 tablespoons of melted butter. Stir it all together until the pecans are nicely coated. It should look like a crumbly, buttery, nutty mixture. I sometimes toast my pecans lightly first for extra flavor, but it’s totally optional. This topping is what makes the topping sing!
- Assemble the Casserole:: Pour the creamy sweet potato mixture into a greased 9×13 inch baking dish. Spread it out evenly with a spatula. You want a nice, smooth layer for the foundation. Then, sprinkle that delicious pecan topping evenly over the entire surface. Don’t be shy! Make sure every spoonful will get some of that delightful crunch. It’s starting to look like a holiday miracle, isn’t it?
- Bake to Golden Perfection:: Preheat your oven to 375°F (190°C). Once hot, pop the casserole in and bake for 25-30 minutes. You’re looking for the sweet potato base to be heated through and the pecan topping to be beautifully golden brown and bubbly. Keep an eye on it; ovens can be quirky, and you don’t want burnt pecans! I learned that lesson when I got distracted by a phone call once, oops!
- Cool and Serve:: Once it’s done, carefully remove the casserole from the oven. Let it cool for about 10-15 minutes before serving. This cooling time allows it to set up a bit, making it easier to scoop and ensuring all those amazing flavors meld together perfectly. The smell filling your kitchen right now? That’s pure bliss, my friend. Dig in and enjoy!