Description
Decadent Sweet Potato Casserole is a rich, creamy dish perfect for holiday gatherings, featuring a buttery topping and warm flavors.
Ingredients
Scale
- 3 pound sweet potatoes, peeled and cubed
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter, cubed
- 1/4 cup whole milk
- 2 large eggs
- 1 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 cup chopped toasted pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 4 tablespoon unsalted butter, melted
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch casserole dish with nonstick spray or butter.
- Place the cubed sweet potatoes in a large pot and cover them with water by about 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15 to 20 minutes, until the potatoes are very tender. Drain the potatoes well.
- Return the cooked potatoes to the pot and mash them with a potato masher or large fork. Add the brown sugar, butter, milk, eggs, salt, vanilla, and nutmeg. Beat with an electric hand mixer or stir with a wooden spoon until the mixture is well combined and smooth.
- Spread the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
- In a medium bowl, stir together the brown sugar, flour, and salt for the topping. Using a fork, stir in the melted butter until the mixture forms a crumbly topping. Fold in the chopped toasted pecans.
- Sprinkle the pecan topping evenly over the sweet potato filling.
- Bake the casserole for 25 to 30 minutes, or until it’s slightly puffed and golden brown on top. Allow it to rest for about 10 minutes before serving.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. Vegans can swap eggs and dairy with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 70mg