Sweet Potato Casserole
Make the perfect sweet potato casserole with creamy mashed sweet potatoes and a crunchy pecan topping. This classic holiday dish is always a crowd favorite.
Equipment
- oven
- 9x13-inch baking dish
- large pot
- mixing bowl
- potato masher
- electric mixer
- spatula
- medium bowl
- pastry blender
- measuring cups
- measuring spoons
- knife
- cutting board
- wire rack
Ingredients
Sweet Potato Base
- 3 pounds sweet potatoes peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup heavy cream
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Pecan Topping
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter cold and cut into small pieces
- 1 cup pecan halves
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with cooking spray or butter. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the sweet potatoes are very tender when pierced with a fork. Drain the sweet potatoes thoroughly.
- Transfer the hot, drained sweet potatoes to a large mixing bowl. Add the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup heavy cream, 2 lightly beaten large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Mash the mixture with a potato masher or beat with an electric mixer until it is smooth and creamy with no visible lumps.
- Pour the sweet potato mixture into the prepared 9x13-inch baking dish, spreading it evenly with a spatula to create a smooth top.
- In a separate medium bowl, prepare the pecan topping. Combine the 1/2 cup packed light brown sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon ground cinnamon. Add the 1/4 cup cold unsalted butter, which should be cut into small pieces. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the 1 cup of pecan halves until they are evenly distributed.
- Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish, ensuring good coverage across the entire surface.
- Bake the casserole for 30 to 35 minutes, or until the edges are bubbling vigorously and the pecan topping is lightly golden brown. Keep an eye on the topping to prevent over-browning.
- Carefully remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving. This brief resting period allows the casserole to set slightly and intensifies the flavors.
Notes
Keep an eye on the topping to prevent over-browning. Let rest for 10 minutes before serving to allow flavors to intensify.