Sweet Potato Casserole
Are you ready to enjoy a holiday classic? This Sweet Potato Casserole with Butter Pecan Crumble Topping is a show-stopping side dish that brings warmth, sweetness, and a delightful crunch to your table. Whether it’s for Thanksgiving or any special occasion, this casserole is guaranteed to impress.
Why This Sweet Potato Casserole?
This casserole is a true comfort food, combining the creamy richness of sweet potatoes with the buttery, crunchy pecan topping. Here’s why you’ll love it:
- Rich and Creamy: The sweet potato filling is velvety smooth with the perfect balance of sweetness.
- Butter Pecan Topping: The crunchy, nutty pecan topping adds a luxurious texture and flavor.
- Holiday Favorite: A must-have side dish that pairs well with all your holiday meals.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
Ingredients
For the Sweet Potato Filling:
- 2 1/2 pounds sweet potatoes (about 4 large), peeled and chopped
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Butter Pecan Topping:
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1/4 teaspoon ground cinnamon
Directions
For the Sweet Potato Filling:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Boil the Sweet Potatoes: Place the sweet potatoes in a large pot, cover them with water, and bring to a boil. Cook until tender, about 15-20 minutes.
- Mash the Sweet Potatoes: Drain the sweet potatoes and transfer them to a large mixing bowl. Mash until smooth.
- Mix the Filling: Add the brown sugar, melted butter, heavy cream, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined.
- Transfer to Baking Dish: Spread the sweet potato mixture evenly into the prepared baking dish.
For the Butter Pecan Topping:
- Prepare the Topping: In a medium bowl, mix together the chopped pecans, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Top the Casserole: Sprinkle the pecan mixture evenly over the sweet potato layer.
Bake:
- Bake the Casserole: Place the dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and crispy.
- Cool and Serve: Let the casserole cool slightly before serving.
Kitchen Equipment Needed
- Large pot
- Large mixing bowl
- 9×13-inch baking dish
- Potato masher
- Medium bowl
Tips for Success
- Sweet Potatoes: Make sure the sweet potatoes are well cooked and easy to mash for a smooth texture.
- Topping: For extra crunch, toast the pecans lightly before mixing them into the topping.
Storage Information
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the casserole (without the pecan topping) for up to 2 months. Add the topping before baking after thawing.
Food Pairings
This sweet potato casserole pairs beautifully with roasted turkey, ham, or other hearty holiday meats. It also complements savory side dishes like stuffing and green beans.
Enjoy this cozy, festive favorite!
Sweet Potato Casserole
This Sweet Potato Casserole with Butter Pecan Crumble Topping is a show-stopping side dish that brings warmth, sweetness, and a delightful crunch to your table. Whether it’s for Thanksgiving or any special occasion, this casserole is guaranteed to impress.
Equipment
- Large pot
- Large mixing bowl
- 9×13-inch baking dish
- Potato masher
- Medium bowl
Ingredients
For the Sweet Potato Filling:
- 2 1/2 pounds sweet potatoes about 4 large, peeled and chopped
- 1/2 cup brown sugar packed
- 1/4 cup butter melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Butter Pecan Topping:
- 1 cup pecans chopped
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup butter melted
- 1/4 teaspoon ground cinnamon
Instructions
For the Sweet Potato Filling:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Boil the Sweet Potatoes: Place the sweet potatoes in a large pot, cover them with water, and bring to a boil. Cook until tender, about 15-20 minutes.
- Mash the Sweet Potatoes: Drain the sweet potatoes and transfer them to a large mixing bowl. Mash until smooth.
- Mix the Filling: Add the brown sugar, melted butter, heavy cream, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined.
- Transfer to Baking Dish: Spread the sweet potato mixture evenly into the prepared baking dish.
For the Butter Pecan Topping:
- Prepare the Topping: In a medium bowl, mix together the chopped pecans, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Top the Casserole: Sprinkle the pecan mixture evenly over the sweet potato layer.
Bake:
- Bake the Casserole: Place the dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and crispy.
- Cool and Serve: Let the casserole cool slightly before serving.
Notes
Sweet Potatoes: Make sure the sweet potatoes are well cooked and easy to mash for a smooth texture.
Topping: For extra crunch, toast the pecans lightly before mixing them into the topping.
Topping: For extra crunch, toast the pecans lightly before mixing them into the topping.