Sweet Potatoes Casserole
A comforting Sweet Potatoes Casserole that combines creamy sweet potatoes with a nutty pecan topping, perfect for holiday gatherings.
Ingredients
For the sweet potato base
- 4 cups mashed sweet potatoes Peel and chop before boiling.
- 1/2 cup butter Adds creaminess and depth.
- 1/2 cup milk Use whole, skim, or a dairy-free alternative.
- 1/2 cup brown sugar Enhances the sweetness.
- 1 teaspoon vanilla extract For added flavor.
- 1/2 teaspoon salt Enhances the flavors.
For the topping
- 1 cup pecans, chopped Adds crunch and nuttiness.
- 1/2 cup brown sugar For a sweeter topping.
- 1/4 cup flour Binds the topping together.
- 2 tablespoons butter Helps the topping brown in the oven.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel and chop your sweet potatoes, then boil until tender and mash until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes with butter, milk, brown sugar, vanilla extract, and salt. Mix until creamy.
- Pour the sweet potato mixture into a greased casserole dish, spreading it evenly.
Preparing the Topping
- In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter to create a crumbly topping.
- Evenly sprinkle the pecan topping over the sweet potato mixture.
Baking
- Bake the casserole in the preheated oven for 30 to 35 minutes, until the top is golden and crispy.
- Let it sit for about 10 minutes before serving warm.
Notes
For a crispier topping, broil for a couple of minutes at the end. You can prepare the casserole a day in advance and bake it when ready to serve. Fresh herbs like rosemary or thyme add a delightful twist.