Description
A comforting Sweet Potato Casserole with a creamy filling and crunchy pecan topping, perfect for autumn gatherings.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and diced
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pecans, chopped
- 1/4 cup flour
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes until tender, about 15-20 minutes, then drain and let cool slightly.
- Mash the sweet potatoes until smooth and creamy.
- Mix the mashed sweet potatoes with melted butter, brown sugar, milk, vanilla extract, and eggs. Whisk until smooth.
- Pour the mixture into a greased 9×13 inch baking dish.
- Prepare the topping by mixing chopped pecans, flour, brown sugar, and cinnamon in a bowl.
- Top the sweet potato filling with the pecan mixture.
- Bake for 25-30 minutes, until the top is golden and bubbly.
- Serve warm and enjoy!
Notes
Consider adding mini marshmallows for a sweet twist or hint of orange zest for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg