Description
This baked sweet potato casserole features creamy mashed sweet potatoes blended with eggs, sugar, milk, and butter, all topped with a crunchy, sweet pecan topping. Perfect for holiday gatherings, this comforting casserole is a family favorite that balances rich flavors and textures in every bite.
Ingredients
Sweet Potatoes:
- 4 cups peeled, cubed sweet potatoes
- 2 large eggs, beaten
- ½ cup white sugar
- ½ cup milk
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Pecan Topping:
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter, softened
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F (165 degrees C) to prepare for baking the casserole later.
- Cook Sweet Potatoes: Place the sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until the sweet potatoes are tender, about 10 to 15 minutes. Drain the water thoroughly and transfer the potatoes to a large bowl.
- Mash Sweet Potatoes: Mash the drained sweet potatoes using a fork or an immersion blender for a smoother texture. Add the beaten eggs and mix until well combined.
- Add Ingredients: Stir in the white sugar, milk, softened butter, vanilla extract, and salt until the mixture is smooth and creamy. Transfer this sweet potato mixture to a 9x13-inch baking dish, spreading evenly.
- Prepare Pecan Topping: In a medium bowl, combine the brown sugar and all-purpose flour. Cut in the softened butter using a pastry cutter until the mixture resembles coarse crumbs or peas. Stir in the chopped pecans, mixing just enough to combine without overworking.
- Top and Bake: Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish. Bake in the preheated oven for about 30 minutes, or until the topping is lightly browned and crisp.
- Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. Enjoy your delicious sweet potato casserole!
Notes
- For an ultra-smooth sweet potato filling, use an immersion blender instead of a fork or masher.
- If serving a smaller group, divide the sweet potato mixture into ramekins, add pecan topping, and bake for approximately 25 minutes.
- This recipe yields one 9x13-inch casserole dish serving 12 people, making it ideal for holiday celebrations.
- Can be prepared a day ahead and reheated before serving for convenience.
- Substitute pecans with walnuts if preferred or depending on availability.