Sweet Potato Casserole
A classic dish that balances sweet flavors with a delightful buttery crunch, perfect for gatherings and parties.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 3 lbs sweet potatoes
- 1/4 cup granulated sugar (50g)
- 4 tablespoons butter, melted and cooled (57g)
- 1/2 cup milk (113g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup light brown sugar, packed (213g)
- 1/2 cup all-purpose flour (71g)
- 1 cup chopped pecans (113g)
- 6 tablespoons unsalted butter, melted (85g)
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the sweet potatoes by peeling and chopping them into equal-sized pieces, then boiling until fork-tender, about 15-20 minutes.
- Drain and let the sweet potatoes cool slightly.
- Mash the cooked sweet potatoes until smooth in a mixing bowl.
- Add the granulated sugar, melted butter, milk, eggs, vanilla extract, and salt to the mashed sweet potatoes and mix thoroughly.
- Whisk together the brown sugar and flour in another bowl, then fold this mixture into the sweet potato filling.
- Transfer the sweet potato mixture to a greased 9×13-inch baking dish, spreading evenly.
- Mix the chopped pecans, melted butter, and cinnamon in a separate bowl, then sprinkle evenly over the sweet potato filling.
- Bake for 30 minutes, or until bubbly and golden brown on top.
- Cool for a few minutes before serving.
Notes
Choose fresh sweet potatoes for the best texture and flavor. Experiment with spices for added warmth.