Sweet Potato Casserole

This classic Sweet Potato Casserole with a buttery brown sugar pecan crust is a one of my family's favorite Thanksgiving side dishes.

👥 8 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
bowl
mixing bowl
casserole dish
oven

📝 Preparation Steps

For the Casserole

Clean the potato skins with a vegetable brush under cold water; then place in a large pot and cover with water. Bring the water to a boil and allow the potatoes to become fork tender. (Depending on the size of your potatoes, this can take anywhere from 20 to ⏱️ 45 minutes. Try to select potatoes that are smaller and similar in size so that they cook at an even rate.)

Drain the water and carefully peel the skin away from the potatoes, cut into large pieces and place in a mixing bowl. Add half & half, butter, brown sugar and cinnamon; then mix with an electric mixer until smooth. Place the sweet potatoes in a 2-quart casserole dish; then make the topping.

Place the casserole dish in a preheated 350 degree F oven for approximately ⏱️ 20 minutes or until the top is lightly browned and the sides are bubbling hot.

For the Topping

In a small bowl, combine chopped pecans, melted butter, brown sugar and flour. Mix well until it resembles coarse meal; then spread on top of the potatoes.

Nutrition Facts

calories

539 kcal

fat Content

38 g

serving Size

1 serving

fiber Content

7 g

sugar Content

20 g

sodium Content

200 mg

protein Content

6 g

trans Fat Content

1 g

cholesterol Content

43 mg

carbohydrate Content

50 g

saturated Fat Content

12 g

unsaturated Fat Content

23 g

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