Sweet Potato Casserole
360kcal
Ingredients
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup milk at room temperature
- 2 large eggs beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup light brown sugar packed
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter cold and cubed
- 1 cup chopped pecans
Equipment
- oven
- baking dish
- saucepan
Method
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large pot, cover the sweet potatoes with water and bring to a boil. Cook for 15–20 minutes, or until tender when pierced with a fork. Drain well and let cool slightly.
- Mash the sweet potatoes in a large bowl until smooth. Add the softened butter, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until fully combined and creamy. Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, combine the brown sugar, flour, cold cubed butter, and pecans. Use a fork or your fingers to mix until crumbly and well incorporated.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let cool for 10 minutes before serving.
Nutrition
Calories360kcalCarbohydrates55gProtein4gFat15gSaturated Fat8gPolyunsaturated Fat2gMonounsaturated Fat5gCholesterol70mgSodium210mgPotassium450mgFiber4gSugar25gVitamin A14000IUVitamin C20mgCalcium80mgIron1.2mg