Sweet Potato Casserole
Sweet Potato Casserole is a festive Thanksgiving appetizer that balances sweet and savory flavors. With a creamy sweet potato base spiced with cinnamon and nutmeg, and a crunchy pecan crumble (or marshmallows) topping, it’s a crowd-pleaser with a modern twist on tradition.
Equipment
- Large saucepan
- Mixing bowls (large and medium)
- Potato masher or blender
- 9x13-inch baking dish
- Fork (for mixing topping)
- Measuring Cups and Spoons
- Aluminum foil (for covering during baking)
Ingredients
- 3 large Sweet potatoes (about 2 pounds), peeled and cubed
- ⅓ cup Melted unsalted butter
- ⅓ cup Brown sugar
- ¼ cup Granulated sugar
- ¼ cup Whole milk (or plant-based milk for a dairy-free option)
- 2 large Eggs
- 1 tsp Vanilla extract
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- Pinch of salt
- ⅓ cup All-purpose flour
- ⅓ cup Brown sugar
- ½ cup Chopped pecans
- ⅓ cup Softened unsalted butter
Instructions
- Prepare the Sweet Potatoes: - Wash, peel, and chop sweet potatoes into 1-inch cubes.- Place them in a large saucepan, cover with water, and bring to a boil.- Cook until fork-tender, about 15–20 minutes.- Drain and transfer the sweet potatoes to a large mixing bowl.
- Mash and Blend the Sweet Potato Base:- Mash the cooked sweet potatoes with a potato masher until smooth.- Add melted butter, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt.- Stir vigorously until all ingredients are well combined and smooth.
- Prepare the Casserole Dish:- Preheat your oven to 350°F (175°C).- Grease a 9×13-inch baking dish with butter or non-stick spray.- Spread the sweet potato mixture evenly into the prepared baking dish and cover with aluminum foil.
- Create the Pecan Topping:- Combine flour, brown sugar, chopped pecans, and softened butter in a medium mixing bowl. - Mix the ingredients with your fingers or a fork until the texture resembles coarse crumbs.- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake the Casserole:- Place the casserole in the preheated oven.- Bake for 25–30 minutes, or until the topping is crispy and golden brown.- Let the casserole cool for 5–10 minutes before serving.
