Description
This Sweet Potato Casserole with Pecan Topping is a classic, comforting side dish perfect for holiday meals or any cozy dinner. Creamy mashed sweet potatoes are flavored with warm spices and vanilla, topped with a crunchy, buttery pecan streusel. Baked to golden perfection, it balances sweet and nutty flavors with a delightful texture contrast.
Ingredients
Scale
Sweet Potato Base
- 3 large sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar (or coconut sugar)
- 1/4 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Pecan Topping
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in salted water for 15-20 minutes until they are fork-tender, then drain and let them cool slightly.
- Mash Sweet Potatoes: In a large bowl, mash the sweet potatoes until smooth, then mix in melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt until creamy and well combined.
- Assemble Base: Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top for an even layer.
- Prepare Pecan Topping: In a separate small bowl, combine chopped pecans, flour, brown sugar, melted butter, and salt. Mix until the mixture forms crumbly clusters.
- Add Topping: Sprinkle the pecan mixture evenly over the sweet potato base to create a crunchy topping layer.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve: Remove from oven and let cool slightly before serving to allow flavors to settle and for easier slicing.
Notes
- You can substitute coconut sugar for brown sugar for a different flavor profile and lower glycemic index.
- Use almond milk or any preferred plant-based milk to make this dish dairy-free.
- For a gluten-free version, use gluten-free all-purpose flour in the pecan topping.
- Make ahead by preparing the sweet potato mixture and topping, then refrigerate before baking.
- Adjust spices to taste, adding more cinnamon or nutmeg if desired.
- Ensure sweet potatoes are well-drained before mashing to avoid a watery casserole.
