Description
This Sweet Potato Casserole is a classic holiday side dish with a creamy, sweet potato base and a delicious brown sugar pecan topping. It’s the perfect combination of textures and flavors!
Ingredients
Scale
For the Brown Sugar Pecan Topping:
- 1/2 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter, softened
- 1/2 cup chopped pecans
For the Casserole:
- 5 medium-large sweet potatoes, pre-baked (see notes for instructions)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, slightly melted
- 1/3 cup evaporated milk (or regular milk or heavy cream)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Optional: 1 1/2 cups mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Make Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the softened salted butter using a fork, pastry blender, or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans. Set aside.
- Prepare Sweet Potato Mixture: Scoop the flesh from the 5 pre-baked sweet potatoes into a large bowl. Mash with a potato masher until smooth (you should have about 3 cups of mashed sweet potato).
- Combine Ingredients: Add the granulated sugar, eggs, melted unsalted butter, evaporated milk (or milk/cream), vanilla extract, and salt to the mashed sweet potatoes. Stir until well combined and smooth.
- Assemble Casserole: Spread the sweet potato mixture evenly in a 9×13-inch baking dish (or an 11×8-inch dish for a thicker casserole).
- Add Topping: Sprinkle the brown sugar pecan topping evenly over the sweet potato mixture.
- Bake: Bake for 25-30 minutes, or until the topping is lightly browned and caramelized.
- Add Marshmallows (Optional): If using marshmallows, remove the casserole from the oven after the initial baking time. Sprinkle the marshmallows evenly over the top. Return the casserole to the oven and broil for 2 minutes, or until the marshmallows are golden brown and gooey. Watch carefully to prevent burning.
- Serve
Notes
- Pre-Baked Sweet Potatoes: To pre-bake the sweet potatoes, pierce them several times with a fork and bake them at 400°F (200°C) for 45-60 minutes, or until tender. Let them cool slightly before scooping out the flesh. Alternatively, you can microwave the sweet potatoes until tender.
- Topping: The topping can be made ahead of time and stored in the refrigerator until ready to use.
- Make-Ahead: You can assemble the casserole (without the topping) a day ahead of time and store it, covered, in the refrigerator. Add the topping just before baking.
- Serving Suggestions: This sweet potato casserole is a classic Thanksgiving and Christmas side dish, but it’s delicious any time of year.
- Storage: Keep in the fridge for up to 4 days.