Absolutely! Here’s a classic Sweet Potato Casserole with Pecan Topping—rich, creamy, and perfectly crunchy on top. 🍠🥧
Ingredients (serves 6–8)
For the sweet potato base:
- 4 cups mashed sweet potatoes (about 4 medium sweet potatoes, boiled or baked)
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
For the pecan topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat oven: 175°C / 350°F. Grease a 9×13-inch baking dish.
- Prepare sweet potatoes:
- Peel and cook sweet potatoes until tender (boil or bake).
- Mash in a large bowl.
- Stir in sugar, eggs, melted butter, vanilla, salt, and cinnamon until smooth.
- Spread in dish:
- Evenly spread mashed sweet potatoes in the prepared baking dish.
- Make pecan topping:
- In a small bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly.
- Top casserole:
- Sprinkle the pecan mixture evenly over the sweet potatoes.
- Bake:
- Bake 25–30 minutes until the topping is golden and crisp.
- Serve:
- Let cool slightly before serving. Delicious warm!
Pro tips:
- Add a pinch of nutmeg or ginger to the sweet potato mixture for extra warmth.
- Drizzle a little maple syrup on top before baking for added sweetness.
- Can be made a day ahead—cover and refrigerate, then bake before serving.
I can also give a mini individual ramekin version if you want single servings or a festive presentation. Do you want that version?
