Sweet Potato Casserole
A delightful dish with rich flavors of cinnamon, nutmeg, and brown sugar, topped with a crunchy pecan crumble, perfect for festive gatherings.
Ingredients
For the Sweet Potato Mixture
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- ½ cup packed brown sugar
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
For the Pecan Topping
- ¼ cup butter, melted
- ⅓ cup brown sugar
- 2 tablespoons flour
- 1 ¼ cups chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot until tender, about 15-20 minutes.
- Drain the water and mash the sweet potatoes in a large bowl.
- Mix in ½ cup brown sugar, ⅓ cup melted butter, vanilla extract, cinnamon, salt, and nutmeg until well combined.
- Spread the sweet potato mixture evenly in a baking dish.
Topping
- In a separate bowl, combine ¼ cup melted butter, ⅓ cup brown sugar, flour, and chopped pecans.
- Sprinkle the pecan mixture over the sweet potato layer.
Baking
- Bake in the preheated oven for 35 minutes until golden brown.
Notes
Enhance flavor by adding ginger or maple syrup. Customize by mixing in dried fruits like cranberries. Serve with marshmallows on top before baking for a sweet twist. Store in the refrigerator for up to 3 days or freeze for up to 3 months.