Sweet Potato Casserole with Pecan Topping
300kcal
Ingredients
For the Casserole
- 4 medium sweet potatoes nutrient-rich and naturally sweet, great source of beta-carotene
- 1/2 cup brown sugar adds caramel notes and sweetness to the filling
- 1/2 cup milk provides creaminess and smooth texture
- 1/4 cup butter (melted) enriches flavor and adds silkiness
- 2 large eggs bind the casserole for a stable, fluffy texture
- 1 teaspoon vanilla extract enhances sweetness and rounds flavors
- 1/2 teaspoon cinnamon warm spice that complements sweet potatoes
- 1/4 teaspoon nutmeg adds depth and aromatic warmth
For the Pecan Topping
- 1 cup chopped pecans crunchy, buttery topping and healthy fats
- 1/3 cup flour helps create a crumbly, cohesive topping
- 1/3 cup brown sugar caramelizes for a crunchy sweet crust
- 2 tablespoons butter (melted for topping) binds topping and crisps during baking
Method
Preparation
- Preheat the oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot of water until tender (about 20–25 minutes); drain and cool slightly. Peel and mash the sweet potatoes until smooth.
- In a large bowl, combine the mashed sweet potatoes, 1/2 cup brown sugar, 1/2 cup milk, 1/4 cup melted butter, 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix until smooth and well blended.
- Pour the sweet potato mixture into a greased 9x13-inch baking dish, spreading evenly.
- In another bowl, mix 1 cup chopped pecans, 1/3 cup flour, 1/3 cup brown sugar (for topping), and 2 tablespoons melted butter. Stir until the mixture resembles coarse crumbs, then spread this mixture evenly over the sweet potato layer.
- Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is heated through.
Nutrition
Serving1gCalories300kcalCarbohydrates40gProtein6gFat13gSaturated Fat5gSodium200mgFiber4gSugar10g
Notes
For best results, assemble the casserole (without baking), wrap tightly, and freeze for up to 2 months. For ultra-smooth filling, use an electric mixer to mash the potatoes, but be careful not to overmix.