This Southern Sweet Potato Casserole is a classic dish that combines the natural sweetness of sweet potatoes with a crunchy pecan topping. It’s a beloved staple at holiday gatherings and is sure to be a hit with your family and friends.
Ingredients:
For the Sweet Potato Filling:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pecan Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 cup chopped pecans
Instructions:
- Prepare the Sweet Potatoes:
- Preheat your oven to 350°F (175°C).
- Place the sweet potato cubes in a large pot of water and bring to a boil. Cook until the sweet potatoes are tender, about 15-20 minutes.
- Drain the sweet potatoes and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth.
- Make the Sweet Potato Filling:
- Add the melted butter, milk, granulated sugar, brown sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until all ingredients are thoroughly combined.
- Assemble the Casserole:
- Transfer the sweet potato mixture to a greased 9×13-inch baking dish and spread it evenly.
- Prepare the Pecan Topping:
- In a medium bowl, combine the flour, brown sugar, melted butter, and chopped pecans. Mix until the mixture is crumbly.
- Add the Topping and Bake:
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve:
- Remove the casserole from the oven and let it cool slightly before serving.
Enjoy this delightful Southern Sweet Potato Casserole as a side dish at your next family gathering or holiday meal!