Sweet Potato Casserole
A comforting and delicious side dish combining creamy sweet potatoes with a crunchy pecan topping.
Ingredients
Sweet Potato Mixture
- 4 cups sweet potatoes, cooked and mashed Use fresh sweet potatoes for a richer flavor.
- 1 cup sugar Adjust based on preference.
- 1/2 cup milk
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Pecan Topping
- 1 cup chopped pecans For extra crunch, lightly toast before adding.
- 1 cup brown sugar
- 1/2 cup flour Can use gluten-free flour substitute.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, sugar, milk, softened butter, eggs, vanilla extract, cinnamon, and salt. Mix until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, combine the chopped pecans, brown sugar, and flour; mix well.
Baking
- Sprinkle the pecan mixture over the sweet potato layer.
- Bake for 30-35 minutes or until the topping is golden brown.
- Let cool slightly before serving.
Notes
To store leftovers, cover with plastic wrap or place in an airtight container. It can be stored in the refrigerator for 3-5 days. Reheat in the oven at 350°F (175°C).