Description
A classic Southern Sweet Potato Casserole featuring creamy mashed sweet potatoes combined with sugar, butter, eggs, vanilla, and milk, topped with a crunchy, buttery pecan crumble. Perfectly baked to golden perfection, this comforting dish is a traditional favorite for holiday meals and family gatherings.
Ingredients
Scale
Sweet Potato Mixture
- 3 cups sweet potatoes, peeled and cubed
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/3 cup milk
Topping
- 1/3 cup melted butter
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
Instructions
- Boil Sweet Potatoes: Boil the sweet potatoes in a large pot of salted water until they are tender, about 15-20 minutes, then drain and mash them until smooth.
- Mix Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, sugar, softened butter, beaten eggs, vanilla extract, and milk. Mix the ingredients thoroughly until you achieve a smooth consistency.
- Prepare Baking Dish: Grease a 13×9 inch baking dish to prevent sticking, then transfer the sweet potato mixture into the dish and spread evenly.
- Make the Topping: Melt the butter and mix it with light brown sugar, all-purpose flour, and chopped pecans until the mixture becomes crumbly.
- Add Topping: Sprinkle the crumbly topping evenly over the sweet potato mixture in the baking dish to cover the entire surface.
- Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 25 minutes, or until the topping is golden brown and crisp.
Notes
- Use fresh sweet potatoes for best flavor, but canned mashed sweet potatoes can be a quick substitute.
- For a richer topping, toast the pecans lightly before mixing them in.
- Let the casserole cool for a few minutes before serving to allow it to set.
- This dish can be prepared a day ahead and reheated before serving.
- Adjust sugar quantity according to your preferred sweetness level.
