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Sweet Potato Casserole

Sweet Potato Casserole

Sweet potato casserole isn’t just a side dish—it’s a tradition to share at the holiday table! This sweet potato casserole is one of my holiday favorites because it balances flavor and texture. The natural sweetness of the potatoes pairs well with a pecan and brown sugar topping. The creamy base contrasts with the crunchy topping, making it a crowd-pleaser.u003cbru003eSpices like cinnamon and nutmeg add warmth and fill the kitchen with a holiday aroma. For best results, use fresh sweet potatoes; their firm texture and flavor matter.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Sides
Cuisine: American
Calories: 354
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 3 large sweet potatoes
  • 2 eggs
  • ½ Cup milk
  • 1 teaspoon vanilla extract
  • ½ Cup sugar
  • ½ teaspoon salt
  • ¼ Cup butter
  • ½ teapoon nutmeg
  • 1 teaspoon cinnamon
  • For the Topping:
  • 1¼ Cups all-purpose flour
  • 1 cup brown sugar
  • 3 tablespoons butter
  • 1 cup pecans

Method
 

  1. Set your oven to 350°F. Fill a large pot with water and add your sweet potatoes. Allow them to cook for 35 to 40 minutes, or until they are soft enough to be pierced easily with a fork. Once done, drain the water and let the sweet potatoes cool completely.
  2. Add the pecans to a food processor and chop them into small, even pieces. If you prefer a chunkier texture, pulse the pecans lightly.
  3. In a separate bowl, combine: 1 cup of brown sugar, 1¼ cups of all-purpose flour, the chopped pecans and 3 tablespoons of butter. Using a fork or a pastry cutter, mix until the topping is crumbly and well combined. Once your sweet potatoes are cool, peel them and place them in a mixing bowl.
  4. Using a stand mixer, add the sweet potatoes, ½ cup of sugar and ¼ cup of butter. Continue mixing until the butter melts and the mixture is smooth and creamy. Add 2 eggs and ½ cup of milk to the sweet potato mixture. Mix thoroughly to ensure the eggs are fully incorporated. Add ½ teaspoon of salt,½ teaspoon of nutmeg, 1 teaspoon of cinnamon and 1 teaspoon of vanilla extract and continue mixing until all ingredients are well combined.
  5. Pour the Sweet Potato Mixture into a Baking Dish. Evenly spread the mixture in your dish to ensure it cooks uniformly.
  6. Sprinkle the prepared topping over the sweet potato mixture, distributing it evenly across the surface.
  7. Place the dish in the preheated oven and bake for 30 minutes. The topping should become golden and slightly crispy while the sweet potato base remains soft and creamy. Remove the casserole from the oven and let it cool for a few minutes before serving.

Nutrition

Calories: 354kcal

Video

Notes

  • Sweet Potatoes are naturally rich in fiber, Vitamin A, and potassium; even as part of a casserole.
    The pecan topping gives a crunchy, sweet contrast but also adds healthy fats. Note, any other nut substitutions may also provide healthy fats and
    A way to lighten this dish is to reduce the sugar in the filling or topping by 25–30% without losing too much flavor.
    To enjoy a delicious dairy-free version, substitute plant-based butter and milk!

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