Description
Delight in this creamy sweet potato casserole, topped with crunchy pecans. A comforting dish perfect for gatherings, it features rich flavors that will satisfy any palate.
Ingredients
Scale
- 4 large sweet potatoes (about 2 lbs), peeled and chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/4 cup whole milk (or almond milk)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 large eggs, beaten
- 1/2 cup chopped pecans (plus more for topping)
Instructions
- Boil sweet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth.
- In a mixing bowl, combine mashed sweet potatoes with butter, brown sugar, milk, vanilla extract, cinnamon, and beaten eggs. Blend until well incorporated.
- Preheat oven to 350°F (175°C). Grease a baking dish and transfer the sweet potato mixture into it.
- Sprinkle chopped pecans over the top. Bake for 30-35 minutes or until heated through and slightly set around the edges.
- Allow to cool slightly before serving.
Notes
- For extra creaminess, consider using coconut milk instead of dairy milk.
- Add a touch of maple syrup for added sweetness if desired.
- Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 230
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 60mg