Description
A classic and comforting Sweet Potato Casserole with a crunchy pecan crumble topping. Perfect for holidays or any special occasion!
Ingredients
Scale
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup milk (or non-dairy milk alternative)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Place the peeled and cubed sweet potatoes in a large pot. Cover them with cold water and bring to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer for about 15-20 minutes, or until they are fork-tender.
- Carefully drain the sweet potatoes in a colander. Return them to the pot and use a potato masher (or an electric mixer for a super smooth texture) to mash them until they are smooth with no large lumps.
- Add the melted butter, granulated sugar, milk, eggs, and vanilla extract to the mashed sweet potatoes. Mix everything together until well combined.
- Stir in the ground cinnamon, ground nutmeg, and salt. Taste and adjust the seasonings if needed.
- In a medium-sized bowl, whisk together the all-purpose flour, packed light brown sugar, ground cinnamon, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the chopped pecans.
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter or cooking spray.
- Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
- Sprinkle the pecan crumble topping evenly over the sweet potato layer.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
- Remove the casserole from the oven and let it rest for about 10-15 minutes before serving.
Notes
- Adding Marshmallows: For a classic sweet potato casserole with marshmallows, sprinkle mini marshmallows over the pecan crumble topping during the last 5-10 minutes of baking. Watch them carefully to prevent them from burning.
- Using Different Nuts: If you’re not a fan of pecans, you can substitute them with other nuts like walnuts, almonds, or even macadamia nuts. Just make sure to chop them into small pieces before adding them to the crumble topping.
- Making it Ahead: You can prepare the sweet potato casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, simply remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.
- Adding Orange Zest: For a brighter flavor, add 1 teaspoon of orange zest to the sweet potato mixture. The orange zest complements the sweet potatoes and spices beautifully.
- Making it Vegan: To make this sweet potato casserole vegan, use plant-based butter, non-dairy milk, and a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the regular eggs. You can also use a vegan brown sugar substitute.
- Spice it Up: Add a pinch of cayenne pepper to the sweet potato mixture for a subtle kick of heat. This will balance out the sweetness of the casserole.
- Serving Suggestions: Sweet potato casserole is a classic side dish for Thanksgiving, Christmas, or any holiday gathering. It pairs well with roasted turkey, ham, or chicken. You can also serve it as a vegetarian main course with a side salad.
- Storage Instructions: Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave before serving.
- Troubleshooting:
- Topping is Burning: If the topping starts to brown too quickly, tent the casserole with aluminum foil during the last 10-15 minutes of baking.
- Sweet Potato Mixture is Too Dry: If the sweet potato mixture seems too dry, add a little more milk until it reaches the desired consistency.
- Topping is Not Crumbly Enough: Make sure the butter is cold and cubed before adding it to the dry ingredients. You can also chill the crumble mixture in the refrigerator for about 15 minutes before sprinkling it over the sweet potato layer.
- Casserole is Not Cooked Through: If the casserole is not cooked through after 35 minutes, continue baking it for another 5-10 minutes, or until the sweet potato mixture is heated through and the topping is golden brown.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes