Sweet Potato Casserole (Recipe for Printing)
Create this comforting sweet potato casserole topped with a brown sugar pecan crumble. Ideal for holidays like Thanksgiving or any fall dinner. Save & click.
# What You Need:
→ Sweet Potato Base
01 -
3 pounds sweet potatoes, peeled and cut into 1-inch pieces
02 -
3/4 cup packed brown sugar
03 -
1/3 cup half and half
04 -
1/4 cup unsalted butter, melted
05 -
1 large egg
06 -
1/2 teaspoon pure vanilla extract
07 -
1/4 teaspoon salt
→ Pecan Topping
08 -
3/4 cup packed brown sugar
09 -
3/4 cup pecans, chopped
10 -
1/2 cup all-purpose flour
11 -
1/4 cup unsalted butter, melted
12 -
1/2 teaspoon ground cinnamon
13 -
1/4 teaspoon ground nutmeg
# How to Make It:
01 -
Preheat oven to 350°F. Spray a medium baking dish with non-stick cooking spray and set aside.
02 -
Wash, peel, and cut sweet potatoes into 1-inch pieces. Place sweet potatoes in a large pot and cover with water. Boil over medium-high heat for 14 to 18 minutes or until tender. Test doneness with a fork; potatoes should break apart easily.
03 -
Drain cooked sweet potatoes and transfer to a mixing bowl. Add 3/4 cup brown sugar, half and half, 1/4 cup melted butter, egg, vanilla extract, and salt. Mash and blend until smooth and fully combined.
04 -
In a separate bowl, combine 3/4 cup brown sugar, chopped pecans, flour, cinnamon, and nutmeg. Pour in 1/4 cup melted butter and stir until mixture becomes crumbly.
05 -
Spread sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan crumble topping over the surface, ensuring complete coverage.
06 -
Cover the dish loosely with foil and bake at 350°F for 30 to 45 minutes, or until topping is golden and casserole is heated throughout.
07 -
Let casserole rest for several minutes before serving. Garnish with additional pecan halves if desired.
# Extra Tips:
01 -
For enhanced flavor and texture, toast the pecans lightly before adding to the topping mixture.