Description
A creamy and sweet sweet potato casserole topped with a crunchy pecan and brown sugar topping. This dish is perfect for holiday meals or a comforting side.
Ingredients
45 ounces canned sweet potatoes in syrup, drained and rinsed well
1/2 cup granulated sugar
2 large eggs, beaten
1 stick butter, room temperature
1/3 cup half and half cream
1/4 teaspoon vanilla extract
Topping:
1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans
1/3 cup butter, melted
1/4 teaspoon ground cinnamon
Instructions
1. Preheat oven to 350° Fahrenheit.
2. Using an electric mixer, whip together sweet potatoes, sugar, eggs, butter, half and half, and vanilla extract in a large mixing bowl.
3. Spoon sweet potato mixture evenly into an ungreased 8×8 baking dish.
4. In a small bowl, mix together brown sugar, flour, and cinnamon with a fork.
5. Sprinkle the brown sugar mixture evenly over the sweet potatoes to completely cover.
6. Evenly top with chopped pecans.
7. Gently press the topping down into the sweet potatoes.
8. Drizzle melted butter over pecans and brown sugar topping.
9. Bake in the preheated oven for 25-30 minutes or until the edges and center are bubbling.
10. Remove from oven and allow to sit 5-10 minutes before serving.
Notes
Press the pecan topping gently to help it stick well.
This casserole can be made a day ahead and reheated.
For a dairy-free option, substitute half and half and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg