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Brown Sugar Pecan Sweet Potato Casserole Recipe

Brown Sugar Pecan Sweet Potato Casserole Recipe

Sweet potatoes are amazing for holiday dinners. This Brown Sugar Pecan Sweet Potato Casserole Recipe is my favorite side dish. It's creamy, sweet, and topped with crunchy pecans.
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Course Main dish
Cuisine American

Equipment

  • Large pot
  • Mixing bowl
  • 9x13 inch baking dish
  • Hand mixer
  • Measuring cups and spoons
  • Small bowl

Ingredients
  

  • 4 pounds sweet potatoes peeled and cubed
  • 1/2 cup butter melted and still warm
  • 1/2 cup brown sugar packed nice and tight
  • 1/2 cup milk any kind works fine
  • 2 large eggs beaten until smooth
  • 1 teaspoon vanilla extract for sweet flavor
  • 1/2 teaspoon salt to balance sweetness
  • 1/2 teaspoon cinnamon for warmth
  • 1 cup pecans chopped into small pieces
  • 1/2 cup brown sugar packed tightly
  • 1/3 cup flour all-purpose is perfect
  • 1/4 cup butter melted and ready

Instructions
 

  • Peel your sweet potatoes with a vegetable peeler.
  • Cut them into even cubes, about 2 inches.
  • This helps them cook at the same speed.
  • Boil water in your large pot.
  • Add the sweet potato cubes carefully.
  • Cook for 15-20 minutes until they're fork-tender.
  • Drain the water completely and let them cool.
  • Preheat your oven to 350°F right now.
  • Mash the cooked sweet potatoes in your bowl.
  • Make them smooth with no big lumps.
  • Add melted butter, brown sugar, and milk.
  • Mix everything together really well.
  • Beat in the eggs one at a time.
  • Add vanilla, salt, and cinnamon last.
  • Stir until the mixture looks creamy and smooth.
  • Get your small bowl for the topping.
  • Mix chopped pecans with brown sugar.
  • Add the flour and stir it in.
  • Pour melted butter over everything.
  • Mix with a fork until it's crumbly.
  • The texture should look like wet sand.
  • This topping will get golden and crunchy.
  • Grease your baking dish with butter or spray.
  • Pour the sweet potato mixture into the dish.
  • Spread it out nice and even.
  • Sprinkle the pecan topping all over the surface.
  • Cover every spot for maximum crunch.
  • Bake for 30-35 minutes until the topping is golden.
  • The edges should bubble slightly.
  • Let it cool for 10 minutes before serving.

Notes

  • Use fresh sweet potatoes, not canned ones.
  • Fresh tastes so much better always.
  • Don't skip the eggs in the mixture.
  • They help everything hold together perfectly.
  • Toast your pecans first for extra flavor.
  • Just 5 minutes in the oven works great.
  • Make this casserole the day before your party.
  • Just rehab it before serving time.
  • Add a pinch of nutmeg for extra warmth.
  • Cover with foil if the topping browns too fast.
Keyword Brown Sugar Pecan Sweet Potato Casserole Recipe