Ingredients
Scale
- 3 cups cooked, mashed sweet potatoes (fresh preferred)
- 1 cup granulated sugar
- 1/2 cup softened butter
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 2-quart baking dish or a 9-inch square pan with non-stick spray.
- Combine the sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla in a large bowl. Beat until smooth and creamy.
- Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly.
- In a separate bowl, mix the brown sugar, flour, pecans, and melted butter until crumbly.
- Sprinkle the crumbly mixture over the sweet potato base.
- Bake uncovered for about 35 minutes, until bubbly and golden brown.
- Allow the casserole to rest for about 10 minutes before serving.
Notes
Serve warm, with optional whipped cream or vanilla ice cream for dessert. Can be made ahead of time; refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: sweet potato casserole, holiday recipes, side dish, vegetarian recipes, Thanksgiving