This Southern Sweet Potato Casserole is a classic dish that combines the natural sweetness of sweet potatoes with a crunchy pecan topping. It’s a beloved staple at holiday gatherings and is sure to be a hit with your family and friends.
Ingredients:
For the Sweet Potato Filling:
4 large sweet potatoes, peeled and cubed
1/2 cup (1 stick) unsalted butter, melted
1/2 cup milk
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Pecan Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 cup chopped pecans
Instructions:
Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C).
Place the sweet potato cubes in a large pot of water and bring to a boil. Cook until the sweet potatoes are tender, about 15-20 minutes.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth.
Make the Sweet Potato Filling:
Add the melted butter, milk, granulated sugar, brown sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until all ingredients are thoroughly combined.
Assemble the Casserole:
Transfer the sweet potato mixture to a greased 9×13-inch baking dish and spread it evenly.
Prepare the Pecan Topping:
In a medium bowl, combine the flour, brown sugar, melted butter, and chopped pecans. Mix until the mixture is crumbly.
Add the Topping and Bake:
Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
Serve:
Remove the casserole from the oven and let it cool slightly before serving.