Ingredients
Sweet Potato Base
4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon salt
Pecan Topping
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish and set it aside.Cook the Sweet Potatoes
Boil the cubed sweet potatoes in salted water for about 15–20 minutes or until tender. Drain thoroughly.Mash and Mix
In a large bowl, mash the sweet potatoes until smooth. Add the beaten eggs, sugar, milk, butter, vanilla, and salt. Mix gently until fully combined.Prepare the Casserole Base
Spread the sweet potato mixture evenly into the greased baking dish and smooth out the top.Make the Pecan Topping
In a small bowl, combine brown sugar and flour. Cut in the butter until the mixture becomes crumbly. Stir in the chopped pecans.Add the Topping
Sprinkle the pecan mixture evenly over the sweet potato base.Bake
Bake uncovered for 30 to 35 minutes, or until the topping is golden and slightly crisp.Cool and Serve
Let it rest for at least 10 minutes before serving to allow flavors to settle and the texture to firm up.
Notes
Use fresh sweet potatoes for the best flavor and texture; canned sweet potatoes can work in a pinch.
For added warmth, mix a pinch of cinnamon or nutmeg into the mashed potatoes.
To prep ahead, assemble the casserole without the topping and refrigerate overnight. Add topping just before baking.
Leftovers reheat beautifully in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 285
- Calories: 23g
- Sugar: 180mg
- Sodium: 14g
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 3g
- Cholesterol: 55mg