Description
Sweet Potato Casserole with Pecan Crumble
Ingredients
For the Sweet Potato Base:
4 cups mashed sweet potatoes (about 4 large sweet potatoes)
1/2 cup granulated sugar
1/4 cup melted butter
1/2 cup milk
2 large eggs, beaten
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
For the Pecan Crumble Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup melted butter
1/2 cup chopped pecans
Directions
Prepare the Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel, boil, and mash the sweet potatoes until smooth.
Mix the Sweet Potato Base: In a large mixing bowl, combine mashed sweet potatoes, sugar, melted butter, milk, beaten eggs, vanilla extract, cinnamon, and a pinch of salt. Mix until smooth and creamy. Spread the mixture evenly into a greased 9×13-inch baking dish.
Make the Pecan Crumble Topping: In a small bowl, mix flour, brown sugar, and melted butter until crumbly. Stir in the chopped pecans.
Assemble: Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
Bake: Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato filling is heated through.
Serve: Let cool slightly before serving warm. Perfect for holiday gatherings or as a comforting side dish!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect casserole every time. First, preheat your oven to 350°F (175°C). Peel 4 large sweet potatoes, cut them into chunks, and boil in salted water until fork-tender, about 15-20 minutes. Drain thoroughly and mash until completely smooth—no lumps. In your large mixing bowl, combine the warm mashed sweet potatoes with the granulated sugar and melted butter, stirring to melt the sugar. Then, whisk in the milk, beaten eggs, vanilla, cinnamon, and salt until the mixture is homogenous. Pour into a greased 9×13-inch dish. For the topping, use a fork to mix the flour and brown sugar with the melted butter until pea-sized crumbs form, then fold in the pecans. Sprinkle evenly over the base. Bake on the middle rack for 30-35 minutes until the top is golden and the edges are bubbly.
Serving Suggestions
This casserole is incredibly versatile. Serve it warm as the star side dish for Thanksgiving or Christmas dinner alongside turkey and green bean casserole. For a brunch twist, pair it with baked ham or a holiday frittata. A dollop of freshly whipped cream or a scoop of vanilla ice cream transforms it into a decadent dessert. Leftovers are delicious reheated the next day for a sweet and comforting breakfast.
How-to Summary
Boil and mash sweet potatoes, then mix with wet and dry base ingredients. Spread in a baking dish. Combine flour, brown sugar, butter, and pecans for a crumbly topping. Sprinkle topping over base and bake at 350°F for 30-35 minutes until golden.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes, you can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Can I use canned sweet potatoes? Absolutely. Use two 15-ounce cans of pure sweet potato puree (not pie filling). Drain any excess liquid and proceed with the recipe.
How do I store and reheat leftovers? Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 325°F oven until warmed through.
Can I freeze this casserole? It’s best frozen before baking. Assemble, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Can I make this recipe nut-free? For a nut-free version, simply omit the pecans from the topping. The buttery crumble will still be delicious, or you can substitute with rolled oats for texture.
Common Mistakes to Avoid
- Using Lumpy Potatoes: Ensure your sweet potatoes are mashed until completely smooth for a creamy base.
- Over-mixing the Topping: Mix the crumble just until combined. Overworking it will create a paste instead of a crumbly texture.
- Under-seasoning: Don’t skip the pinch of salt in the base—it’s crucial for balancing the sweetness.
- Overbaking: Set a timer. Baking too long can cause the filling to dry out and the topping to burn.
Conclusion
This Sweet Potato Casserole with Pecan Crumble is the ultimate holiday comfort food, masterfully balancing creamy sweetness with a crunchy, buttery topping. By following this enhanced guide, you’re equipped to avoid common pitfalls and tailor the dish to your needs. Whether prepared ahead for a stress-free feast or enjoyed as a leftover treat, this recipe is sure to become a cherished tradition on your family’s table for years to come.