Sweet Potato Pecan Casserole
This sweet potato casserole features tender, naturally sweet mashed sweet potatoes topped with a crunchy pecan and brown sugar streusel. The dish is baked until bubbling and golden, offering a comforting blend of soft and crisp textures with warm cinnamon notes. Perfect as a festive side or cozy holiday treat.
Equipment
- Large pot
- Masher or fork
- Mixing bowls
- Baking Dish
- Oven
Ingredients
- 4 large sweet potatoes peeled and cut into chunks
- 1 cup pecans crushed or chopped
- 1/2 cup brown sugar for topping
- 1/2 teaspoon cinnamon adds warm flavor
- 2 tablespoons butter melted, for mash and topping
- 1/4 cup milk adds creaminess to mash
- to taste salt enhances flavors
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a medium baking dish.
- Place the peeled and chopped sweet potatoes into a large pot, then cover with salted water.
- Bring the water to a boil over medium-high heat, then simmer until the sweet potatoes are tender and easily pierced with a fork, about 15 minutes.
- Drain the sweet potatoes thoroughly and transfer them to a mixing bowl.
- Use a masher or fork to mash the sweet potatoes until smooth and creamy, then stir in melted butter, a splash of milk, and a pinch of salt until well combined.
- Spread the mashed sweet potatoes evenly into the prepared baking dish, smoothing the surface with the back of a spoon.
- In a small bowl, mix the crushed pecans, brown sugar, and cinnamon to make the topping mixture.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake the casserole in the oven for 25 to 30 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let it rest for 5 minutes to settle before serving.
- Serve warm, enjoying the contrast of soft sweet potatoes and crunchy pecan topping with a warm cinnamon aroma.