Classic Sweet Potato Casserole

A traditional sweet potato casserole with a crunchy pecan topping, perfect for holiday feasts. This dish combines the natural sweetness of sweet potatoes with a buttery, nutty topping to create a comforting side dish that complements any festive meal.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

4 medium sweet potatoes (about 2 lbs), peeled and cubed

1/2 cup granulated sugar

1/2 cup milk

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup unsalted butter, softened

1 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

2. Place sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium and simmer until tender, about 15 minutes. Drain and let cool slightly.

3. In a large bowl, mash sweet potatoes. Add granulated sugar, milk, melted butter, eggs, vanilla extract, and salt. Mix until smooth. Pour mixture into prepared baking dish.

4. In a separate bowl, combine flour, brown sugar, softened butter, and chopped pecans. Mix until crumbly. Sprinkle evenly over sweet potato mixture.

5. Bake in the preheated oven until the topping is golden brown and crispy, about 30 minutes.

6. Remove from oven and let cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

To reheat, place in a preheated 350°F oven for 10-15 minutes or until heated through, or microwave individual servings for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.