Description
A delicious Southern Sweet Potato Casserole topped with a crunchy pecan crumble, perfect for holiday gatherings or as a comforting side dish.
Ingredients
Scale
- 4–5 large sweet potatoes (about 1.3 kg / 3 lbs), peeled and cubed
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) milk
- 2 large eggs, beaten
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- ½ cup (100 g) brown sugar
- ⅓ cup (40 g) all-purpose flour
- ¼ cup (60 g) unsalted butter, melted
- 1 cup (100 g) chopped pecans
- ½ cup powdered sugar (optional)
- 1–2 tbsp milk or cream (optional)
- ½ tsp vanilla extract (optional)
Instructions
- Boil the sweet potatoes in salted water until fork-tender (15–20 minutes). Drain and mash them until smooth. Add butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well until creamy. Spread the mixture evenly in a greased 9×13-inch (23×33 cm) baking dish.
- In a medium bowl, combine brown sugar, flour, melted butter, and pecans. Stir until crumbly and well mixed. Sprinkle evenly over the mashed sweet potato layer.
- Bake in a preheated oven at 175°C (350°F) for 30–35 minutes, until the topping is golden and slightly crisp. Remove from oven and let rest 10 minutes.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm casserole before serving for extra sweetness and shine.
Notes
- For a lighter texture, substitute half the butter with Greek yogurt or cream cheese.
- To deepen the flavor, add a splash of bourbon or maple syrup to the potato base.
- Serve warm with roasted turkey, ham, or just by itself as a sweet side or dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg