Description
Classic sweet potato casserole with a pecan crumble topping. A perfect Thanksgiving side dish.
Ingredients
Scale
- 3 cups cooked and mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cold and cubed
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine sweet potatoes, granulated sugar, milk, melted butter, vanilla, and salt. Mix well and pour into a greased 9×13 inch baking dish.
- In a separate bowl, combine brown sugar, flour, and cold cubed butter. Cut the butter into the mixture using a pastry blender or your fingers until it resembles coarse crumbs. Stir in pecans.
- Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
Notes
- You can use canned sweet potatoes for convenience.
- Adjust the amount of sugar to your liking.
- For a smoother topping, pulse the topping ingredients in a food processor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg