Description
This Sweet Potato Casserole recipe features creamy mashed sweet potatoes blended with eggs, sugar, butter, and vanilla, topped with a crunchy pecan crumble. The casserole is baked until golden and bubbling, making it a perfect side dish for holiday dinners or family gatherings. Optional dried cranberries add a tart contrast to the sweet smooth base.
Ingredients
Sweet Potato Filling
- 4 lbs sweet potatoes (about 6 cups mashed)
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter (melted and slightly cooled)
- 1/2 Tbsp vanilla extract
- 1/8 tsp fine sea salt (or a pinch)
- 1 cup dried cranberries (optional)
Pecan Crumble Topping
- 2/3 cup brown sugar (packed)
- 1/3 cup all-purpose flour (or gluten-free flour substitute)
- 3 Tbsp unsalted butter (cold, diced)
- 1 cup pecans (coarsely chopped, optional)
Instructions
- Cook Sweet Potatoes: Peel and chop sweet potatoes into 1-inch chunks. Place them in a large pot and cover with water. Bring to a medium-low boil and cook uncovered until the potatoes are easily pierced with a fork, about 10-15 minutes. Drain well and mash the potatoes using an electric mixer for a smooth and creamy texture.
- Make Sweet Potato Filling: Preheat your oven to 350˚F (175˚C). In a large mixing bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, and sea salt. Stir this mixture into the mashed sweet potatoes until fully combined. Fold in dried cranberries if using. Spread the sweet potato mixture evenly in a 9×13-inch casserole dish.
- Make Pecan Crumble Topping: In a small bowl, combine the brown sugar and flour. Add the cold diced butter and rub everything together with your fingers until pea-sized crumbs form. Stir in the chopped pecans for added crunch and flavor.
- Assemble & Bake: Sprinkle the pecan crumble topping evenly over the sweet potato layer in the casserole dish. Bake uncovered in the preheated oven for 35-40 minutes or until the casserole is hot throughout and the edges of the sweet potatoes begin to puff and brown slightly.
Notes
- For creamier sweet potatoes, use an electric mixer rather than mashing by hand.
- The dried cranberries are optional but add a nice tartness that complements the sweetness of the casserole.
- You can substitute pecans with walnuts if preferred or omit nuts for a nut-free version.
- Make sure the cold butter is used in the topping to create a crumbly texture.
- This dish reheats well and can be made a day ahead; cover and refrigerate then bring to room temperature before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American