Description

A rich and creamy sweet potato casserole topped with a crunchy pecan topping. Perfect for holiday gatherings or a cozy family meal, this dish is the ultimate comfort food that balances sweetness with a satisfying crunch.

Ingredients

For the Sweet Potato Base:

4 large sweet potatoes (about 2 lbs), peeled and cut into chunks

1/2 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup maple syrup (optional)

1/2 cup milk or heavy cream

2 large eggs, beaten

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

For the Pecan Topping:

3/4 cup chopped pecans

1/4 cup brown sugar

2 tablespoons melted butter

1/2 teaspoon cinnamon

(Optional: Mini marshmallows for a classic variation)

Instructions

Cook the Sweet Potatoes – Boil in a large pot for 15-20 minutes until fork-tender or roast at 400°F (200°C) for 35-40 minutes. Drain and let cool slightly.
Mash and Mix – In a large mixing bowl, mash the sweet potatoes until smooth. Add melted butter, brown sugar, maple syrup (if using), milk, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Mix well until fully combined.
Assemble the Casserole – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly into the dish.
Prepare the Pecan Topping – In a small bowl, mix the pecans, brown sugar, melted butter, and cinnamon. Sprinkle evenly over the sweet potatoes. If using marshmallows, add them at this step.
Bake – Place in the oven and bake for 25-30 minutes until the topping is golden brown. If using marshmallows, bake for 15-20 minutes until puffed and golden.
Cool and Serve – Let the casserole rest for 5-10 minutes before serving. Enjoy warm!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish