Sweet potato casserole is a beloved dish, especially during the holiday season. Its creamy, sweet, and slightly spiced flavors make it a perfect side dish for Thanksgiving, Christmas, or any family gathering. This recipe combines the natural sweetness of sweet potatoes with a crunchy pecan topping, creating a delightful contrast in textures and flavors.
Ingredients
For the Sweet Potato Base:
- 2 pounds of sweet potatoes (about 4 medium-sized)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Pecan Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, cold and cubed
- 1 cup chopped pecans
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel and cut the sweet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash the sweet potatoes until smooth.
- Make the Sweet Potato Mixture: In a large bowl, combine the mashed sweet potatoes, granulated sugar, eggs, milk, melted butter, vanilla extract, and salt. Mix until well combined. Pour the mixture into a greased 9×13-inch baking dish.
- Prepare the Pecan Topping: In a medium bowl, combine the brown sugar and flour. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Assemble and Bake: Sprinkle the pecan topping evenly over the sweet potato mixture. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy this comforting dish as a side to your favorite holiday meals!
FAQs
Q: Can I make this casserole ahead of time? A: Yes, you can prepare the sweet potato mixture and the pecan topping separately up to two days in advance. Store them in the refrigerator and assemble just before baking.
Q: Can I use canned sweet potatoes? A: While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potatoes in a pinch. Make sure to drain and mash them well before using.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.
Q: Can I freeze sweet potato casserole? A: Yes, you can freeze the casserole. Assemble the casserole but do not bake it. Cover tightly with aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
Q: What can I substitute for pecans in the topping? A: If you have a nut allergy or prefer a different flavor, you can substitute pecans with walnuts, almonds, or even oats for a nut-free version.
Q: Can I make this recipe vegan? A: Absolutely! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use a plant-based milk, and replace the butter with a vegan butter alternative.
This sweet potato casserole is sure to be a hit at your next gathering. Its rich, comforting flavors and delightful textures make it a standout dish that everyone will love. Enjoy!