Description
This creamy sweet potato casserole topped with a crunchy pecan topping is a comforting dish perfect for any gathering. The smooth filling and sweet topping create a delightful contrast that everyone will love.
Ingredients
– 4 medium sweet potatoes (about 2 lbs), peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 2 large eggs, beaten
– 1/2 cup milk
– 1 cup pecans, chopped
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large pot, boil sweet potatoes until tender, about 15-20 minutes. Drain and mash.
3. 3. In a mixing bowl, combine the melted butter, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
4. 4. Stir in the mashed sweet potatoes until well combined.
5. 5. Add the beaten eggs and milk, mixing until smooth.
6. 6. Pour the sweet potato mixture into a greased 9×13 inch baking dish.
7. 7. In a separate bowl, mix together the chopped pecans, flour, and granulated sugar.
8. 8. Sprinkle the pecan topping over the sweet potato mixture.
9. 9. Bake for 30-35 minutes, or until the topping is golden brown.
10. 10. Let cool for a few minutes before serving.
Notes
This casserole can be prepared ahead of time and stored in the refrigerator. Just reheat it in the oven before serving. For a twist, try adding some mini marshmallows on top during the last 10 minutes of baking for extra sweetness.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 300 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: sweet potato, casserole, pecan topping, comfort food