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Proven way to grow perfect Sweet Potato Casserole

This recipe guides you through creating a perfect sweet potato casserole, emphasizing key techniques for optimal flavor and texture. It combines creamy sweet potatoes with a delightful pecan topping, making it an ideal dish for any gathering or holiday meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 450 kcal

Equipment

  • 9x13-inch baking dish
  • large pot
  • large bowl
  • medium bowl
  • masher or fork
  • whisk or spoon

Ingredients
  

Sweet Potato Mixture

  • 3 pounds sweet potatoes
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Pecan Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup cold unsalted butter cut into cubes
  • 1 cup chopped pecans

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  • Boil or steam the sweet potatoes until they are very tender; then drain them well and let them cool slightly.

Sweet Potato Mixture

  • Peel the cooked sweet potatoes and mash them thoroughly in a large bowl until smooth.
  • Add melted butter, granulated sugar, light brown sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes, mixing until well combined and creamy.

Pecan Topping

  • In a separate medium bowl, combine the flour and light brown sugar, then cut in the cold butter until the mixture resembles coarse crumbs.
  • Stir in the chopped pecans, ensuring they are evenly distributed.

Assembly and Baking

  • Spread the sweet potato mixture evenly into the prepared baking dish.
  • Sprinkle the pecan topping over the sweet potato mixture.
  • Bake for 35-45 minutes, or until the topping is golden brown and the sweet potato mixture is heated through and bubbly.

Serving

  • Let the casserole cool for a few minutes before serving warm.

Notes

For extra richness, you can add a tablespoon of orange zest to the sweet potato mixture. If you prefer a less sweet casserole, reduce the amount of granulated sugar by half. The casserole can be made a day ahead and refrigerated; bring to room temperature before baking, and add an extra 10-15 minutes to the baking time if baking from cold.