Description
Sweet Potato Casserole with a crunchy pecan topping is a holiday must-have. This recipe brings back memories and tastes like a warm hug. Easy to make!
Ingredients
Scale
- Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and chopped
- 1/2 cup unsalted butter, melted
- Creamy & Sweet Additions:
- 1/2 cup heavy cream
- 1/2 cup brown sugar, packed
- 2 large eggs
- Spice & Flavor Boosters:
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg, freshly grated if possible
- 1/2 tsp salt
- Pecan Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1 cup chopped pecans
- 1/4 cup cold butter, cut into cubes
Instructions
- Prep Those Spuds:: First things first, get those sweet potatoes ready for your Sweet Potato Casserole. I usually peel them, then chop them into roughly 1-inch chunks. Pop them into a large pot, cover with cold water, and add a good pinch of salt – yes, salt the water, it makes a difference! Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. I always check one with a fork; if it slides right in, they’re ready! Drain them well; nobody wants watery casserole, right?
- Mash and Mix the Base:: Once drained, return the hot sweet potatoes to the pot. This is where the magic happens for your Sweet Potato Casserole base. Add the melted butter, heavy cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Grab your potato masher or a hand mixer – I usually go for the mixer because it gets it super smooth, which I love. Mash until everything is well combined and creamy, making sure there are no big lumps. Taste it! Adjust seasonings if you need to; I sometimes add a touch more cinnamon here.
- Whip Up the Topping:: Now for the best part: the crunchy topping! In a medium bowl, combine the flour, brown sugar, and chopped pecans. Next, drop in those cold butter cubes. Using your fingers (or a pastry blender if you’re fancy), work the butter into the dry ingredients until it forms a coarse, crumbly mixture. You want it to look like lumpy sand, honestly. This topping is what makes a Sweet Potato Casserole truly special, giving it that delightful contrast in texture.
- Assemble the Casserole:: Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish; I usually butter mine lightly to prevent sticking, though honestly, sometimes I forget, and it’s usually fine. Pour the creamy sweet potato mixture into the prepared dish, spreading it out evenly with a spatula. It should look smooth and inviting, ready for its crowning glory. This simple step brings us closer to a delicious Sweet Potato Casserole.
- Top and Bake:: Generously sprinkle that glorious pecan topping evenly over the sweet potato mixture. Don’t be shy here; you want a good layer of crunchy goodness. Pop the dish into your preheated oven and bake for 25-30 minutes. You’re looking for the topping to be golden brown and the edges of the casserole to be bubbling slightly. My kitchen smells absolutely incredible at this point; it’s just the best!
- Rest and Serve:: Once it’s beautifully golden, carefully remove the Sweet Potato Casserole from the oven. Let it rest for about 10-15 minutes before serving. This brief rest helps it set up a bit and makes it easier to scoop. Plus, it gives you a moment to admire your handiwork and let those amazing aromas really develop. Serve it warm and watch it disappear!