Here’s a classic Sweet Potato Casserole recipe — creamy, sweet, and topped with a crunchy pecan topping 🍠
🍠 Sweet Potato Casserole
🛒 Ingredients (Serves 6–8)
For the sweet potato base:
- 4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup melted butter
- ½ cup milk
- 1 tsp vanilla extract
- ½ tsp salt
For the topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
- ½ cup chopped pecans (optional)
- ½ tsp cinnamon (optional)
🔥 Instructions
1️⃣ Prepare the Sweet Potatoes
- Peel and boil sweet potatoes until tender (about 15–20 minutes).
- Mash until smooth.
2️⃣ Make the Base
- In a large bowl, combine mashed sweet potatoes, sugar, eggs, melted butter, milk, vanilla, and salt.
- Mix well until smooth and creamy.
- Pour into a greased 9×13-inch baking dish.
3️⃣ Make the Topping
- In a small bowl, mix brown sugar, flour, melted butter, pecans, and cinnamon.
- Sprinkle evenly over the sweet potato mixture.
4️⃣ Bake
- Preheat oven to 350°F (175°C).
- Bake uncovered for 25–30 minutes, until topping is golden brown.
5️⃣ Serve
- Serve warm as a side dish, perfect for holidays or cozy dinners.
💡 Tips & Variations
- Marshmallow topping: Add mini marshmallows on top for the last 10 minutes of baking for a gooey finish.
- Healthier version: Use maple syrup or honey instead of sugar, and Greek yogurt instead of butter for a lighter base.
- Make ahead: Assemble the casserole a day before, cover, and refrigerate. Bake before serving.
If you want, I can also give a sweet potato casserole with a crunchy streusel topping and a hint of maple — it’s the kind that tastes like a dessert and a side dish at the same time.
Do you want me to share that version?
