Description
Warm, creamy sweet potato casserole with a buttery pecan topping, just like Grandma made. A comforting side dish for any gathering or weeknight meal.
Ingredients
- Sweet Potato Base:
- Sweet Potatoes (about 3 lbs)
- Unsalted Butter (1/4 cup, melted, for base)
- Granulated Sugar (1/2 cup)
- Brown Sugar (1/4 cup, packed)
- Large Eggs (2)
- Milk (1/4 cup, whole milk recommended)
- Vanilla Extract (1 tsp)
- Flavorful Spices:
- Cinnamon (1 tsp)
- Nutmeg (1/2 tsp)
- Crunchy Pecan Topping:
- Unsalted Butter (1/4 cup, melted, for topping)
- All-Purpose Flour (1/4 cup)
- Chopped Pecans (1 cup)
Instructions
- Prep the Sweet Potatoes:: First things first, get those sweet potatoes ready! I usually peel them with a trusty vegetable peeler – not too deep, we want all that good stuff. Then, chop them into roughly 1-inch cubes. Honestly, don’t stress too much about perfect uniformity, but try to keep them similar so they cook evenly. This is where I always forget to salt the water, but don’t you! Boil them in lightly salted water until they’re fork-tender, about 15-20 minutes. You’ll know they’re ready when they practically melt when you poke them. Drain them really well; we don’t want a watery sweet potato casserole, do we?
- Mash and Mix the Base:: Alright, once those sweet potatoes are drained, pop them into a large mixing bowl. Now comes the fun part: mashing! I usually go for a potato masher, getting them nice and smooth, but leaving a few tiny lumps is totally fine for a rustic feel. To the mashed sweet potatoes, add 1/4 cup of the melted butter, granulated sugar, brown sugar, eggs, milk, vanilla, cinnamon, and nutmeg. Stir it all together until everything is combined and smells absolutely divine. Taste it here, hon! This is your chance to adjust sweetness or spice if you want. Don’t be shy!
- Prepare the Pecan Topping:: While your sweet potato base is chilling for a second, let’s get that glorious pecan topping ready. In a separate, medium bowl, combine the all-purpose flour, chopped pecans, and the remaining 1/4 cup of melted butter. I like to use my fingers for this part, really getting in there to coat the pecans and flour with butter. It should look like a crumbly, sandy mixture. This topping is what gives our sweet potato casserole that incredible texture contrast, so don’t skimp on it!
- Assemble the Casserole:: Now for the grand assembly! Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and lightly grease it – a little butter or cooking spray works wonders to prevent sticking. Pour the sweet potato mixture evenly into the prepared dish, spreading it out with a spatula. It should be a beautiful, smooth layer. Then, sprinkle that amazing pecan topping all over the sweet potato base. Make sure it’s distributed nicely so every scoop of sweet potato casserole gets some crunch!
- Bake to Golden Perfection:: Pop that gorgeous sweet potato casserole into your preheated oven. Bake for about 25-30 minutes, or until the topping is golden brown and bubbly around the edges. You’ll start to smell this incredible aroma filling your kitchen – that’s your cue! I sometimes peek in at the 20-minute mark to make sure the topping isn’t getting too dark. If it is, a loose foil tent can save the day. Honestly, the hardest part here is waiting for it to be ready!
- Cool and Serve Your Sweet Potato Casserole:: Once it’s out of the oven, resist the urge to dive in immediately! Let the sweet potato casserole cool for about 10-15 minutes. This little cooling period allows it to set up properly and prevents you from burning your tongue (ask me how I know!). The topping will get even crispier as it cools slightly. Then, scoop it out and serve warm. It’s truly a showstopper, and it always disappears fast at my table. Enjoy every warm, creamy, crunchy bite!