Easy Sweet Potato Casserole: Family's Spiced Bake (Print Version)

Easy Sweet Potato Casserole recipe that's sweet, spiced, and topped with crunchy pecans. A comforting dish perfect for any gathering, simple to make.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - Sweet Potatoes (about 3 lbs), peeled and cubed
02 - Unsalted Butter (1/2 cup, melted)
03 - Brown Sugar (1/2 cup, packed)
04 - Milk (1/4 cup)
05 - Large Egg (1)
06 - Vanilla Extract (1 tsp)
07 - Ground Cinnamon (1 tsp)
08 - Ground Nutmeg (1/2 tsp)
09 - Salt (1/2 tsp)

→ Pecan Topping

10 - Chopped Pecans (1 cup)
11 - Unsalted Butter (2 tbsp, melted)
12 - Brown Sugar (2 tbsp, packed)
13 - Ground Cinnamon (1/4 tsp)

# Instructions:

01 - First things first, get those sweet potatoes ready! I usually peel them and then chop them into roughly 1-inch cubes. This helps them cook more evenly and faster. Then, toss them into a large pot of lightly salted water. Bring it to a boil and let them simmer until they're fork-tender, usually about 15-20 minutes. I always forget to salt the water, but it really makes a difference in the flavor, so try to remember! You want them soft enough to mash easily, but not mushy, if that makes sense.
02 - Once those sweet potatoes are tender, drain them well. I mean really well, nobody wants a watery casserole! Transfer them to a large mixing bowl. Now, grab your masher – or a fork if you're feeling rustic – and mash them until they're mostly smooth. A few small lumps are totally fine, I actually like that rustic texture. Then, add in the melted butter, brown sugar, milk, egg, vanilla, cinnamon, nutmeg, and salt. Mix it all up until everything is combined and smells absolutely heavenly. This is where the magic starts to happen for this sweet potato casserole!
03 - Preheat your oven to 375°F (190°C). While it's heating up, lightly grease a 9x13 inch baking dish. I usually just use a pat of butter and spread it around with a paper towel – easy peasy! Pour the sweet potato mixture into the prepared dish and smooth out the top with a spatula. At this point, it already looks so good, but we're not quite done. It's smelling like pure autumn in my kitchen right about now!
04 - Now for the best part, the crunchy topping! In a separate small bowl, combine the chopped pecans, melted butter, brown sugar, and a pinch more cinnamon. Mix it all together until the pecans are nicely coated. I’ve definitely forgotten to melt the butter for the topping before, and trying to mix cold butter into pecans is just a sticky mess – learn from my mistake! This topping gives the Easy Sweet Potato Casserole that irresistible crunch we all crave.
05 - Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish. Make sure to get it all over, because every bite deserves that crunch! Pop the dish into your preheated oven and bake for about 25-30 minutes. You're looking for the topping to be golden brown and the casserole itself to be heated through and slightly bubbly around the edges. Keep an eye on it, oven temperatures can be quirky!
06 - Once it's beautifully golden, pull that gorgeous sweet potato casserole out of the oven. Honestly, it's hard to resist digging in immediately, but trust me, letting it cool for about 10-15 minutes helps it set up a bit and makes serving much easier. The aroma alone is enough to drive you wild! Serve it warm, and get ready for some serious compliments. It looks so inviting, all warm and spiced.

# Notes:

01 - Drain your sweet potatoes really well after cooking; watery potatoes make for a sad casserole.
02 - For a make-ahead option, prepare the sweet potato base a day before and store in the fridge, then add topping and bake on the day.
03 - If you're out of pecans, chopped walnuts or a simple oat crumble make a crunchy alternative.
04 - Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like experience.

# Equipment Needed:

01 - Large pot
02 - Potato masher
03 - Large mixing bowl
04 - 9x13 inch baking dish
05 - Small mixing bowl
06 - Spatula

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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