Sweet Potato Casserole
The ultimate comfort food, Sweet Potato Casserole combines creamy sweet potatoes with a crunchy pecan topping. It's the perfect dish for fall gatherings and holiday feasts. You'll crave this easy and delicious recipe, making it a staple in your kitchen!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Large Pot
- Wooden Spoon
- Whisk
- Oven
- Peeler
- Saucepan
Ingredients
- 3 to 4 large Sweet Potatoes about 1 3/4 pounds, peeled and cubed.
- 4 tablespoons Unsalted Butter melted, plus more for buttering the baking dish.
- 1/2 cup Milk
- 2 large Eggs
- 1/4 cup Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1/2 teaspoon Salt
- 1/2 cup All-Purpose Flour
- 1/2 cup Brown Sugar packed.
- 4 tablespoons Unsalted Butter melted.
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Cinnamon
- 3/4 cup Chopped Pecans
Instructions
- Bring a large pot of salted water to a boil. Add the peeled and cubed sweet potatoes and bring to a boil. Lower the heat to a simmer and cook until the sweet potatoes are very tender, 15 to 20 minutes. Drain and cool slightly, then mash.
- Preheat oven to 350 degrees F. Butter a 2-quart baking dish and set aside.
- In a large bowl, using a hand mixer, or a whisk, mix together the mashed sweet potatoes, butter, eggs, milk, maple syrup, vanilla, cinnamon, ginger, and salt. Transfer to the prepared baking dish and spread into an even layer.
- In a medium bowl, add the brown sugar, pecans, flour, melted butter, cinnamon, and salt. Stir together until moist. Topping should be the consistency of wet sand. Sprinkle evenly over the top of the sweet potatoes.
- Bake for 25-30 minutes, until mostly set in the center and the top is golden brown.
Notes
- Make Ahead: You can prepare the casserole 1 to 2 days in advance. Simply make the sweet potato filling and transfer it to the baking dish without baking. Cover tightly and refrigerate until ready to bake.
- Storage: Cool the casserole completely before covering it. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Freezing: The assembled casserole can be frozen. Cover it tightly with plastic wrap and foil. When ready to use, thaw overnight in the fridge and bake as directed.
- Variations: Feel free to add different spices or nuts to the topping for a unique twist. Pecans can be replaced with walnuts or almonds.
- Serving Suggestions: This casserole pairs beautifully with roasted meats or as a part of a vegetarian feast. Consider serving it alongside a fresh salad.