Description
A warm and elegant sweet potato casserole topped with a crunchy pecan blend, perfect for gatherings and festive occasions.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cubed
- 1/3 cup milk (whole or alternative)
- 1/4 cup room temperature butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans, coarsely chopped
- 1/2 cup brown sugar (for topping)
- 1/3 cup room temperature butter (for topping)
- 1 cup mini marshmallows (optional)
Instructions
- In a large pot, bring salted water to a boil. Add sweet potatoes and cook until tender, about 15-20 minutes. Drain well.
- In a mixing bowl, combine the hot sweet potatoes, milk, butter, brown sugar, vanilla extract, and salt. Mash until smooth and creamy.
- Spoon the sweet potato mixture into a greased baking dish, spreading it evenly.
- In a separate bowl, mix chopped pecans, brown sugar, and softened butter until crumbly. Fold in mini marshmallows if desired.
- Spread the pecan topping evenly over the sweet potato base. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden and bubbling.
Notes
For added flavor, consider sprinkling spices like cinnamon or nutmeg. Fresh sweet potatoes yield the best taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 25mg