Make this classic Southern Sweet Potato Casserole. It features a creamy sweet potato base and a crunchy pecan crumble topping, perfect for holiday meals.
1/3 cup (about 5 tablespoons) unsalted butter, melted
1 cup chopped pecans
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until the ingredients are fully incorporated and the mixture is smooth.
Spread the sweet potato mixture evenly into the prepared baking dish.
Prepare the topping: In a separate medium bowl, whisk together the brown sugar and flour. Pour in the melted butter and mix with a fork until the mixture is crumbly. Stir in the chopped pecans.
Sprinkle the pecan topping evenly over the sweet potato layer.
Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
Let the casserole cool for 10 minutes before serving.
Notes
You can substitute maple syrup for 1/4 cup of the granulated sugar for a maple sweet potato casserole flavor.
For a different texture, you can swap the pecan topping for a layer of mini marshmallows during the last 10 minutes of baking.
You can prepare the sweet potato base a day ahead and store it covered in the refrigerator. Add the topping just before baking.