Description
This Festive Sweet Potato and Pecan Casserole is the perfect side dish for your Thanksgiving feast! Creamy sweet potatoes topped with crunchy pecans create a delightful contrast, making it a family favorite.
Ingredients
• 4 large sweet potatoes (about 2 lbs)
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup mini marshmallows (optional)
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. Peel and cube the sweet potatoes, then boil them in salted water until tender, about 20 minutes.
3. 3. Drain the sweet potatoes and mash them in a large bowl.
4. 4. Add brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes, mixing until smooth.
5. 5. Pour the sweet potato mixture into a greased 9×13 inch baking dish.
6. 6. In a separate bowl, mix the chopped pecans with a tablespoon of melted butter and spread over the sweet potato mixture.
7. 7. If desired, sprinkle mini marshmallows on top.
8. 8. Bake in the preheated oven for 25-30 minutes, until heated through and the tops are golden brown.
9. 9. Let cool slightly before serving.
Notes
For a gluten-free version, ensure that the brown sugar is certified gluten-free. Feel free to adjust the sweetness by reducing the brown sugar or adding more cinnamon if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Thanksgiving, Sweet Potato, Casserole, Pecan