Description
A creamy, dreamy sweet potato casserole with a golden pecan topping, perfect for autumn gatherings and holiday celebrations.
Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup granulated sugar
- 1/4 cup flour
- 1/4 cup butter, melted (for topping)
- 1 cup mini marshmallows (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot until tender, about 20–25 minutes. Drain and peel.
- Mash the sweet potatoes until smooth, then blend in brown sugar, 1/4 cup butter, milk, vanilla, and salt.
- Spread the sweet potato mixture into a greased baking dish.
- Mix pecans, granulated sugar, flour, and melted butter in another bowl until crumbly.
- Sprinkle the pecan topping over the sweet potato mixture.
- Bake for 25-30 minutes until heated through and topping is golden.
- Optional: Add mini marshmallows on top and broil for 1-2 minutes for a toasted effect.
Notes
Make-ahead by storing sweet potato mixture and topping separately in the fridge. Leftovers last 3-4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg