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Sweet Potato Casserole with Pecan Topping
This sweet potato casserole is a comforting and flavorful Thanksgiving side dish, surprisingly simple to prepare. Featuring a creamy sweet potato base and a crunchy pecan and brown sugar topping, it's a family favorite that's easy to make ahead.
👥 10 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 1h👤 Omar Villanueva📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- oven
- casserole dish
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Peel sweet potatoes and place them in a large pot, covered completely with water. Bring to a boil, then reduce heat to a simmer and cook for about ⏱️ 20 minutes until easily pierced with a fork. Drain water and let cool for about ⏱️ 15 minutes.
sweet potatoes, peeled2 pounds
2
Preheat oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking pan or similar-sized casserole dish.
3
Place cooled sweet potatoes in a large mixing bowl and mash. Add melted butter, brown sugar, beaten eggs, half and half, vanilla extract, and salt. Mix until well combined and creamy. Pour the mixture into the prepared baking pan, spreading evenly.
sweet potatoes, peeled2 poundslarge eggs, beaten2
4
In a separate medium bowl, whisk together flour, brown sugar, and cinnamon. Pour in melted butter and add pecans. Fold until all ingredients are combined and crumbly.
5
Spoon the pecan topping evenly over the sweet potato filling in the pan. Try to cover the entire surface.
6
Bake for 30 to ⏱️ 40 minutes, or until the topping is golden brown and crisp, and the filling is set.
7
Remove from oven and let cool for about ⏱️ 5 minutes before serving. Garnish with fresh rosemary or thyme and flaky sea salt if desired.
Nutrition Facts
calories
350 calories
fat Content
20g fat
serving Size
1 serving
fiber Content
5g fiber
sugar Content
25g sugar
sodium Content
200mg sodium
protein Content
4g protein
carbohydrate Content
45g carbs
saturated Fat Content
10g saturated fat
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