Sweet Potato Casserole
A delicious sweet potato casserole topped with a crunchy pecan mixture, perfect for holidays and special occasions.
Ingredients
For the sweet potato mixture
- 4 medium sweet potatoes Boiled and mashed
- 1/2 cup butter Melted
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 teaspoon salt
For the pecan topping
- 1 cup chopped pecans
- 1/3 cup brown sugar
- 1/3 cup flour Can be substituted with gluten-free flour
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil sweet potatoes until soft, then drain and mash in a bowl.
- Mix in butter, sugar, vanilla extract, milk, and salt until smooth.
- Transfer the mash to a baking dish.
Topping
- In another bowl, combine chopped pecans, brown sugar, flour, and cinnamon.
- Sprinkle the pecan mixture over the sweet potato mash.
Baking
- Bake for 30-35 minutes or until the topping is golden brown.
Serving
- Serve warm as a side dish or enjoy it on its own.
Notes
To store leftovers, let the casserole cool completely before transferring to an airtight container. It lasts about 3-5 days in the refrigerator and can be frozen for up to 2 months. Reheat in the oven until warmed through. For extra flavor, consider adding a pinch of nutmeg or ginger. For a smoother texture, blending the sweet potatoes is an option.