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Description
A classic sweet potato casserole perfect for any holiday meal.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- For the Topping:
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/2 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the sweet potatoes until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes until smooth.
- Add the softened butter, granulated sugar, eggs, vanilla extract, and milk. Mix until well combined.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- In a separate bowl, combine the flour, brown sugar, and pecans for the topping.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Let it cool slightly before serving.
Notes
- You can substitute walnuts for pecans in the topping if you prefer.
- For a creamier casserole, you can add a splash of heavy cream.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg