Description
Sweet Potato Casserole with a buttery pecan topping is pure comfort. Learn my family’s trick for the creamiest texture and perfect holiday flavor.
Ingredients
Scale
- Sweet Potato Base:
- 3 lbs sweet potatoes, peeled and chopped
- 1/2 cup unsalted butter (1 stick), melted
- 1/2 cup packed light brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Crunchy Pecan Topping:
- 1/4 cup unsalted butter (1/2 stick), melted
- 1/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 cup chopped pecans
- Garnish Ideas:
- Extra cinnamon (optional)
- Whole pecans (optional)
Instructions
- Prep the Potatoes:: First things first, get those sweet potatoes peeled and chopped into even chunks, about 1-inch pieces. This helps them cook evenly. Toss them into a big pot and cover with cold water, just enough to submerse them. Add a pinch of salt to the water—this is where I always forget, but it helps season the potatoes from the inside out. Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, usually about 15-20 minutes. You want them soft enough to mash easily, no hard bits!
- Mash and Mix the Base:: Drain those cooked sweet potatoes really well. Seriously, no watery casserole allowed! Pop them back into the hot pot or a large mixing bowl. Now, grab your potato masher or a sturdy fork and get to work. Mash them until they’re mostly smooth, a few little lumps are totally fine and add character. Stir in a stick of melted butter, the brown sugar, heavy cream, vanilla, cinnamon, and nutmeg. Whisk in the two eggs until everything is beautifully combined. It should smell absolutely divine at this point!
- Whip Up the Topping:: In a separate bowl, let’s make that glorious pecan topping. Melt the remaining butter (that’s half a stick, remember?). Add the flour, more brown sugar, and those chopped pecans. Mix it all together with a fork until it’s crumbly and sandy-looking. This is where the magic crunch comes from, so don’t rush it! I sometimes add an extra sprinkle of cinnamon here, just for good measure.
- Assemble the Casserole:: Pour your creamy sweet potato mixture into a greased 9×13 inch baking dish. Spread it out evenly with a spatula. It should look smooth and inviting. Then, generously sprinkle that buttery pecan topping all over the top, making sure to cover every inch. Don’t be shy with the topping; it’s the best part! I like to press it down ever so slightly so it adheres well.
- Bake to Golden Perfection:: Pop that dish into a preheated oven at 350°F (175°C). Bake for about 30-35 minutes. You’re looking for the casserole to be heated through and the pecan topping to be beautifully golden brown and bubbly. The smell filling your kitchen will be incredible, trust me. Your neighbors might even come knocking!
- Cool and Serve:: Once it’s out of the oven, let the Southern Sweet Potato Casserole cool for about 10-15 minutes before serving. This helps it set up a bit and makes for easier scooping. It’s still warm and wonderful, but not so molten hot that it melts off the plate. Garnish with a little extra cinnamon or a few whole pecans, if you’re feeling fancy. Enjoy!