Description
A decadent and classic American side dish, this sweet potato casserole features a creamy, smooth base of mashed sweet potatoes enhanced with vanilla and butter. It is topped with a crunchy, caramelized crust of brown sugar, flour, and toasted pecans. Perfectly balanced and comforting, this dish is a staple for holiday gatherings and festive meals, offering a sophisticated texture contrast between the light potato filling and the rich, nutty topping.
Ingredients
4 lbs sweet potatoes, peeled and cubed
1 cup brown sugar, packed
1/2 cup unsalted butter, melted
1 cup pecans, chopped finely
1/2 cup all-purpose flour
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
Instructions
Preheat oven to 375°F.
Boil the peeled sweet potato cubes in salted water for 15 minutes or until fork-tender.
Drain the potatoes thoroughly and mash until smooth in a large bowl.
Mix in half of the brown sugar, half of the melted butter, and the vanilla extract.
Spread the mixture into a greased 9×13 baking dish.
In a separate bowl, combine the remaining brown sugar, flour, melted butter, cinnamon, and chopped pecans to create the crumble.
Sprinkle the pecan topping evenly over the mashed potatoes.
Bake for 45 minutes until the topping is golden brown and the edges are bubbling.
Notes
Ensure potatoes are drained very well to prevent a watery consistency. You can substitute the pecans with walnuts if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg