Description
A delicious and comforting sweet potato casserole topped with a crunchy pecan topping, perfect for holiday gatherings.
Ingredients
Scale
- 4 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup chopped pecans
- 1/2 cup flour
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, mix together the chopped pecans, flour, granulated sugar, and softened butter until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown.
- Let cool slightly before serving.
Notes
- For a vegan version, substitute eggs with flax eggs and use plant-based milk.
- Can be prepared a day in advance and baked before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg