Homestyle Sweet Potato Casserole with Pecan Topping (Print Version)

Homestyle Sweet Potato Casserole, a creamy, spiced side dish with a crunchy pecan topping. Perfect for holidays or a comforting weeknight treat.

# 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:

→ Creamy Base

01 - 3 lbs sweet potatoes, peeled and chopped
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup packed brown sugar
04 - 2 large eggs, lightly beaten
05 - 1/4 cup whole milk
06 - 1 tsp vanilla extract

→ Flavor Boosters

07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground nutmeg
09 - 1/4 tsp salt

→ Sweet Pecan Topping

10 - 1 cup chopped pecans
11 - 2 tbsp all-purpose flour
12 - 1/4 cup granulated sugar
13 - 1/4 cup cold unsalted butter, cubed

# Instructions:

01 - First things first, get those sweet potatoes ready. Peel them and chop them into roughly 1-inch pieces. I usually aim for pretty uniform chunks so they cook evenly; honestly, big ones take forever, and tiny ones turn to mush. Pop them into a large pot and cover with cold water. Add a pinch of salt to the water – this is where I always forget, but it really helps season them from the inside out! Bring it to a boil, then reduce the heat and simmer until they're super tender, about 15-20 minutes. You want them soft enough to mash easily, you know? Drain them really well; soggy potatoes are a no-go.
02 - Once drained, transfer those glorious sweet potatoes to a large bowl. Grab your trusty potato masher (or a fork, if you're like me and can't find the masher sometimes!) and get to mashing. You want them smooth, but a few small lumps are totally fine, adds character, right? Now, add the melted butter, brown sugar, lightly beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Stir everything together until it's well combined and looks wonderfully creamy. This is where it starts to smell heavenly; I always take a deep breath here!
03 - In a separate, medium-sized bowl, let's get that crunchy topping ready. Combine the chopped pecans, all-purpose flour, and granulated sugar. Give it a quick stir to mix everything up. Then, add the cold, cubed butter. Now, here's the fun part: use your fingers to cut the butter into the pecan mixture. You want to work it until it forms a coarse, crumbly texture, almost like wet sand. Don't overmix it, or you'll end up with a solid block! This step is key for that lovely, buttery crunch on top of your Sweet Potato Casserole.
04 - Alright, time to bring it all together! Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and lightly grease it. Pour the creamy sweet potato mixture evenly into the prepared dish. Spread it out with a spatula so it's nice and level. Then, sprinkle that glorious pecan topping evenly over the entire surface of the sweet potato mixture. Make sure you get good coverage; every bite deserves some crunch! Pop it into the preheated oven.
05 - Bake your Sweet Potato Casserole for about 25-30 minutes. You're looking for that topping to be beautifully golden brown and the sweet potato mixture underneath to be heated through and slightly bubbly around the edges. Keep an eye on it, because ovens can be quirky, and you don't want the topping to burn! If it starts getting too dark too fast, you can loosely tent it with aluminum foil. The smell filling your kitchen at this point is just pure comfort, honestly.
06 - Once it's done, carefully take the Sweet Potato Casserole out of the oven. It's going to be hot, so be careful! Let it cool on a wire rack for about 10-15 minutes before serving. This cooling time lets it set up a little, making it easier to scoop and ensuring all those delicious flavors meld together even more. The topping will get even crispier as it cools slightly, too. Honestly, it's hard to wait, but it's worth it for that perfect texture and taste. Enjoy your masterpiece!

# Notes:

01 - Always drain your sweet potatoes really, really well. Watery casserole is just sad, I learned that the hard way.
02 - For the topping, use cold butter and work it quickly with your fingers to keep it crumbly, not greasy.
03 - If your topping is browning too quickly, just loosely tent the casserole with aluminum foil to prevent burning.
04 - Add a pinch of cayenne pepper to the sweet potato mixture for a subtle, unexpected kick that's amazing.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - large mixing bowls
04 - 9x13 inch baking dish
05 - spatula
06 - measuring cups and spoons

# Nutrition (Per Serving):

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

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