There’s a magical moment when the crisp autumn air meets the aroma of baked sweet potatoes wafting through your kitchen. You know that special time of year when family gathers around the table, laughter fills the room, and everyone’s hearts feel just a little bit warmer? That’s right; it’s time for my favorite dish: Sweet Potato Casserole with Pecans.
Picture this — creamy sweet potatoes blended into a velvety puree and topped with a buttery pecan crunch that could make even the Grinch shed a tear. This casserole isn’t just food; it’s nostalgia served in a dish during Thanksgiving or Christmas gatherings.
Why You'll Love This Recipe
- This delightful casserole brings ease to your holiday meal prep while providing an irresistible flavor combination
- The vibrant colors will brighten your table setting and impress guests
- Plus, it’s versatile enough to enjoy year-round
I once brought this Sweet Potato Casserole to a potluck, and let me tell you—the way my friends devoured it was both hilarious and heartwarming. I think someone even tried to hide the leftovers!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Sweet Potatoes: Look for firm, unblemished sweet potatoes; they should be heavy for their size for optimal creaminess.
- Brown Sugar: Choose light brown sugar for a milder caramel flavor that complements the sweetness of the potatoes.
- Butter: Use unsalted butter so you can control the saltiness in this delightful casserole.
- Pecans: Opt for fresh pecans; they add crunch and richness—toast them lightly for extra flavor.
- Cinnamon: Ground cinnamon enhances warmth; make sure it’s fresh for maximum flavor impact.
- Vanilla Extract: Pure vanilla extract elevates sweetness; avoid imitation versions if possible!
- Milk or Cream: Use whole milk or heavy cream for that luscious texture; it makes all the difference in creaminess.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Those Potatoes: Start by preheating your oven to 400°F (200°C). Peel and chop about four medium-sized sweet potatoes into uniform chunks—this helps them cook evenly.
Boil Until Tender: Place your chopped sweet potatoes into a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes—don’t forget to check occasionally!
Mash It Up!: Drain those lovely potatoes and return them to the warm pot. Add butter, brown sugar, cinnamon, vanilla extract, and milk or cream then mash until perfectly smooth—aim for cloud-like fluffiness.
Prepare Your Topping: While mashing is happening, grab your pecans! Roughly chop them before mixing in melted butter and a sprinkle of brown sugar—trust me; this topping will steal the show.
Assemble & Bake!: Spread your mashed sweet potato mixture into a greased baking dish evenly. Top generously with your buttery pecan mixture then pop it in the oven for 25-30 minutes until bubbly and golden brown.
Serve & Enjoy!: Remove from oven and let cool slightly before serving. Watch as everyone dives in eagerly—this casserole is bound to disappear fast!
Now you’ve got all the steps laid out like breadcrumbs leading you straight to comfort food heaven! Enjoy every bite of this Sweet Potato Casserole with Pecans as it warms not only your belly but also your soul during those cherished family gatherings.
You Must Know
- Sweet Potato Casserole with Pecans is a delightful dish that combines sweet and crunchy textures
- The aroma of cinnamon and nutmeg wafting through your kitchen will have everyone asking for seconds
- It’s perfect for family gatherings or cozy weeknight dinners
Perfecting the Cooking Process
Start by boiling sweet potatoes until tender, then mash them before combining with other ingredients. Bake at 350°F for about 30 minutes to achieve that golden top.
Add Your Touch
Feel free to swap regular sugar with brown sugar for a deeper flavor profile or add marshmallows on top for extra sweetness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warm, about 20 minutes.
Chef's Helpful Tips
- To make your Sweet Potato Casserole with Pecans even better, use fresh spices for enhanced flavor
- Properly mash the sweet potatoes without lumps for creaminess
- Lastly, don’t skimp on the pecans; they really elevate the texture and taste!
The first time I made this casserole, my friends couldn’t believe it was healthy—everyone went back for thirds!
FAQ
Can I make Sweet Potato Casserole with Pecans ahead of time?
Yes, you can prepare it a day in advance and bake just before serving.
What can I substitute for pecans?
Walnuts or almonds work well if you’re looking for a different nut option.
Is there a vegan version of this recipe?
Absolutely! Substitute butter with coconut oil and use maple syrup instead of eggs.
Sweet Potato Casserole with Pecans
- Total Time: 45 minutes
- Yield: Serves 8
Description
Sweet Potato Casserole with Pecans is a delightful blend of creamy sweet potatoes topped with crunchy pecans, making it the perfect dish for holiday gatherings and family celebrations.
Ingredients
- 4 medium sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup fresh pecans
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk or heavy cream
Instructions
- Preheat oven to 400°F (200°C). Peel and chop sweet potatoes into uniform chunks.
- Boil sweet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot.
- Mash sweet potatoes with butter, brown sugar, cinnamon, vanilla, and milk until smooth and fluffy.
- Mix chopped pecans with melted butter and a sprinkle of brown sugar.
- Spread the mashed sweet potatoes in a greased baking dish, top with the pecan mixture, and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg