If you’re looking for a comforting fall dish that checks all the boxes for taste, nutrition, and ease of preparation, look no further than this delicious sweet potato casserole. Packed with the natural sweetness of sweet potatoes and topped with a crunchy pecan topping, it’s the perfect side for your festive dinners or a cozy family meal.
It’s hard to forget the first time my grandmother taught me how to make this Sweet Potato Casserole. Each Thanksgiving, our kitchen filled with the aroma of sweet potatoes roasting in the oven. This dish was always the star of our dinner table, not just for its delightful flavors, but because it was something we made together, layering sweet memories along with the sweet potatoes.
Why You’ll Love This Recipe
This Sweet Potato casserole stands out for its combination of creamy sweet potatoes and crunchy pecan topping, creating a delightful contrast in textures. It’s not only delicious but also versatile, fitting in perfectly as a side for both casual dinners and festive gatherings. Plus, it’s a breeze to prepare, and you can make it ahead of time to make your cooking schedule more manageable.
Ingredients Notes
The key ingredient, of course, is the Sweet Potatoes. Opt for fresh, firm potatoes for the best flavor and texture. You can substitute pecans with walnuts or almonds if necessary, but the pecans add the most traditional flavor. Utilize fresh cinnamon and nutmeg for a more pronounced spice profile. Aim for pure vanilla extract rather than imitation for the topping to enhance the sweetness.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Peel and cube the sweet potatoes, then boil them in a large pot until they are soft, about 15–20 minutes.
Step 2
Drain the potatoes and place them in a large bowl. Mash them until smooth, then mix in butter, sugar, eggs, vanilla extract, and spices until well combined.
Step 3
Transfer the sweet potato mixture into a baking dish and smooth the top with a spatula. Prepare the pecan topping by mixing chopped pecans, Brown Sugar, flour, and melted butter together in a medium bowl.
Step 4
Sprinkle the pecan mixture evenly over the sweet potato layer. You can press the topping slightly to ensure it sticks evenly.
Step 5
Bake in the preheated oven for 25–30 minutes or until the pecan topping is golden and crunchy. Let it cool for a few minutes before serving.
Storage Options
Leftover sweet potato casserole should be stored in an airtight container in the refrigerator, where it will keep for up to 4 days. For longer storage, wrap the casserole tightly with plastic wrap and aluminum foil before freezing for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20–25 minutes until heated through.
Variations & Substitutions
To cater to dietary needs, consider using a dairy-free butter substitute and a sugar-free sweetener for a healthier option. For a twist on flavor, incorporate a touch of maple syrup into the sweet potato mix, or try adding shredded coconut to the pecan topping for extra texture and taste.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the day before cooking and store it in the refrigerator. Just bake it right before your meal for a freshly baked flavor.
What other nuts can I use for the topping?
While pecans are traditional, you can substitute them with walnuts, almonds, or hazelnuts, depending on your preference. Each offers a distinct flavor and texture, adding a unique twist to the casserole.
Is this sweet potato casserole suitable for vegans?
Yes, with some adjustments. Use plant-based butter and replace eggs with a vegan egg substitute like flaxseed meal mixed with water. Ensure your sugar is vegan-friendly, and you’ll have a delicious plant-based dish.
