Oh yes—Sweet Potato Casserole with Pecan Topping is classic comfort food, perfect for holidays or cozy dinners! 🍠🥧 Here’s a delicious recipe:
Sweet Potato Casserole with Pecan Topping
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
- 1/3 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, boil or bake sweet potatoes until tender.
- Mash them in a large bowl.
- Stir in sugar, eggs, melted butter, vanilla, salt, and cinnamon until smooth.
- Spread in the dish:
- Evenly spread mashed sweet potatoes in the prepared baking dish.
- Make the pecan topping:
- In a bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly.
- Top the 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 as a side dish!
Pro tips:
- For extra flavor, add a pinch of nutmeg or ginger to the sweet potato mixture.
- For a sweeter, more indulgent version, drizzle a little maple syrup over the pecan topping before baking.
- Make ahead: assemble the casserole, cover, and refrigerate overnight; bake the next day.
I can also give a mini individual ramekin version for single servings or holiday presentation. Do you want that version?
