Description
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Sweet Potato Casserole with Butter Pecan Crumble
This Sweet Potato Casserole is a Thanksgiving classic, but with a twist that will make everyone want seconds. The buttery pecan crumble on top provides the perfect crunch, complementing the creamy texture of the sweet potatoes beneath. This recipe is inspired by generations of Southern comfort cooking, but the pecan topping adds a unique, nutty caramelized flavor that elevates this side dish to a whole new level. Prepare this casserole to turn even the biggest sweet potato skeptics into fans.
4 lbs raw sweet potatoes, diced
2 large eggs
¼ cup unsalted butter, softened
½ cup milk
½ cup light brown sugar
2 tbsp granulated sugar
1 tsp vanilla extract
½ tsp salt
¼ tsp ground nutmeg (optional)
¼ tsp cinnamon (optional)
Topping:
5 tbsp unsalted butter, melted
⅔ cup light brown sugar
½ cup all-purpose flour
¼ tsp salt
1 cup pecan halves
Directions:
1. Boil sweet potatoes until fork-tender. Drain and mash with eggs, butter, milk, sugars, vanilla, salt, nutmeg, and cinnamon.
2. Spread mixture into a greased baking dish. Combine melted butter, sugar, flour, salt, and pecans for topping. Sprinkle on top.
3. Bake at 350°F for 45-50 mins, until topping is golden.
Prep Time: 15 mins
Kcal: 569 per serving
