Description
A creamy, buttery sweet potato casserole with a crisp brown sugar pecan topping—perfect as a side dish or dessert for any holiday or cozy dinner.
Ingredients
- 3 cups cooked, mashed sweet potatoes (fresh preferred)
- 1 cup granulated sugar
- 1/2 cup softened butter
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup melted butter
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish or 9-inch square pan with non-stick spray.
- In a mixing bowl, combine cooked sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. Beat until smooth and creamy.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake uncovered for 35 minutes, until bubbly and the topping is golden brown.
- Let rest for 10 minutes before serving.
Notes
- For a classic touch, add mini marshmallows on top during the last 10 minutes of baking.
- Swap sugar with maple syrup for a deeper flavor.
- Use toasted pecans for enhanced flavor.
- Substitute gluten-free flour to make it gluten-free.