Description
A classic Sweet Potato Casserole featuring creamy mashed sweet potatoes mixed with warm spices and topped with a buttery, crunchy pecan crumble. Perfectly baked until golden brown, this comforting dish makes a delightful side for holiday meals or any cozy dinner.
Ingredients
Scale
Sweet Potato Mixture
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 1/2 cup whole milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 large eggs
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
- Cook Sweet Potatoes: Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, which takes about 15 minutes. Drain the water thoroughly.
- Mash Sweet Potatoes: Transfer the drained sweet potatoes to a large bowl and mash them until smooth and creamy, ensuring no large lumps remain.
- Mix Sweet Potato Ingredients: Add whole milk, brown sugar, melted butter, ground cinnamon, ground nutmeg, pure vanilla extract, and salt to the mashed potatoes. Stir until all ingredients are fully combined into a smooth batter.
- Incorporate Eggs: Beat in the eggs one at a time, making sure the sweet potato mixture has cooled enough to prevent the eggs from scrambling. Mix thoroughly until smooth.
- Spread Mixture in Dish: Evenly spread the sweet potato mixture into the prepared baking dish, smoothing the top with a spatula.
- Prepare Crumble Topping: In a separate bowl, combine the all-purpose flour, brown sugar, and chopped pecans. Stir in the melted butter until the mixture becomes crumbly in texture.
- Add Topping to Casserole: Sprinkle the crumble topping evenly over the sweet potato layer in the baking dish.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the topping is golden brown and the center is set.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly for easier slicing and serving.
Notes
- Ensure the sweet potato mixture is not too hot when adding eggs to prevent curdling.
- You can substitute pecans with walnuts if desired.
- For a lighter version, use low-fat milk instead of whole milk.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- For extra flavor, add a pinch of ground ginger or allspice to the mashed potatoes.
