Sweet Potato Casserole Bake (Recipe for Printing)
Indulge in creamy sweet potatoes layered with brown sugar and pecans, perfect for Thanksgiving or fall gatherings. Savor classic comfort flavors in every bite. Save & click.
# What You Need:
→ Base Mixture
01 -
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
02 -
1/2 cup packed brown sugar
03 -
1/3 cup unsalted butter, melted
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon kosher salt
→ Topping
06 -
1/4 cup unsalted butter, melted
07 -
1/3 cup brown sugar
08 -
2 tablespoons all-purpose flour
09 -
1 1/4 cups pecans, chopped
# How to Make It:
01 -
Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
02 -
Place cubed sweet potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to a simmer, and cook for about 15 minutes or until fork-tender. Drain thoroughly.
03 -
Transfer drained sweet potatoes to a large bowl. Add 1/2 cup brown sugar, 1/3 cup melted butter, vanilla extract, and kosher salt. Mash until smooth and well combined.
04 -
Spread the mashed sweet potato mixture evenly into the prepared baking dish.
05 -
In a medium bowl, mix 1/4 cup melted butter with 1/3 cup brown sugar and all-purpose flour until combined. Stir in chopped pecans until evenly coated.
06 -
Sprinkle the pecan mixture evenly over the sweet potatoes. Bake for 30 to 45 minutes or until topping is golden and casserole is set.
# Extra Tips:
01 -
For enhanced flavor, toast pecans lightly before adding to the topping mixture.