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To make a delightful sweet potato casserole, gather these main ingredients: - 4 large sweet potatoes, peeled and cut into 1-inch cubes - 1/2 cup packed brown sugar - 1/4 cup unsalted butter, melted - 1/2 cup whole milk - 1 teaspoon pure vanilla extract - 2 large eggs, beaten - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon fine salt These ingredients create the creamy base of the casserole. Sweet potatoes provide natural sweetness and a lovely orange color. The brown sugar adds depth, while the butter and milk give it richness. Vanilla, eggs, and spices enhance the flavor and texture. The crunchy pecan topping is a must! For this, you’ll need: - 1 cup pecans, finely chopped - 1/4 cup all-purpose flour - 1/4 cup granulated sugar The pecans bring a nice crunch and nutty flavor. The flour and sugar help bind the topping, making it deliciously crisp when baked. If you want to mix things up, consider these alternatives: - Use maple syrup instead of brown sugar for a different sweetness. - Swap out whole milk for almond milk for a dairy-free option. - Try walnuts or almonds instead of pecans for a different nutty flavor. These alternatives can add new tastes to your sweet potato casserole. Enjoy experimenting! For the full recipe, check out the details above. Start by boiling the sweet potatoes. Fill a large pot with water and bring it to a boil. Add the sweet potato cubes carefully. Cook them for about 15 to 20 minutes. They should be fork-tender when done. After cooking, drain the sweet potatoes and let them cool for a few minutes. Next, mash the cooled sweet potatoes. Use a potato masher or fork to get a smooth texture. In a mixing bowl, combine the mashed sweet potatoes with brown sugar, melted butter, whole milk, vanilla extract, beaten eggs, ground cinnamon, ground nutmeg, and salt. Mix everything well until it is creamy and smooth. Grease a 9x13 inch baking dish with cooking spray or butter. Pour the sweet potato mixture into the dish. Spread it evenly with a spatula. Now, let's make the pecan topping. In a separate bowl, mix chopped pecans, all-purpose flour, granulated sugar, and a pinch of salt. Stir until well combined. Sprinkle the pecan topping over the sweet potato mixture. Bake in the preheated oven at 375°F for 25 to 30 minutes. The casserole is ready when the topping is golden brown and bubbling at the edges. Let it cool for 5 to 10 minutes before serving. For the full recipe, check out the complete instructions. To get a smooth and creamy mash, start with fresh sweet potatoes. Boil them until they are fork-tender, about 15-20 minutes. Drain and let them cool a bit. Use a potato masher or fork to mash them. Avoid using a blender or food processor. It can make the mash gluey. The goal is a silky texture with no lumps, which makes your casserole delightful. Baking time is key for a great casserole. Preheat your oven to 375°F (190°C) before starting. Bake the casserole for 25-30 minutes. You want the pecan topping golden brown and the edges bubbling. If you notice the top browning too quickly, cover it loosely with foil. This keeps it from burning while the inside cooks through. The first bite is all about the look. Serve the casserole warm. Garnish it with whole pecans on top and a light sprinkle of cinnamon. This adds color and a hint of spice. Use a nice serving dish to make it pop. You can even add a few fresh herbs for extra flair. This dish is a feast for the eyes as well as the stomach. Enjoy it with family and friends for a true comfort food experience. Want to try this recipe? Check out the Full Recipe for all the details! {{image_4}} If you love sweet treats, try adding mini marshmallows. They give a fun twist and extra sweetness. After you spread the sweet potato mixture in the dish, sprinkle a layer of marshmallows on top of the pecan crust. Bake until the marshmallows are golden brown and puffed. This adds a soft, chewy layer that many people adore. It pairs nicely with the crunchy pecans. Pecans are classic, but you can switch things up! Walnuts, almonds, or hazelnuts work great, too. Each nut brings its own flavor and texture. For example, walnuts offer a slight bitterness that complements the sweet potatoes well. Just chop the nuts and mix them as you would with the pecans. Feel free to experiment and find your favorite nut topping. You can still enjoy this dish without dairy. Replace the butter with coconut oil or vegan butter. Use almond milk or oat milk instead of whole milk. For the eggs, try flaxseed meal mixed with water as a binder. This makes the dish vegan-friendly while keeping it creamy and delicious. Don't worry; it will still taste amazing! Check the Full Recipe for more tips on making this dish work for your diet. To store your sweet potato casserole, let it cool first. Cover it tightly with plastic wrap or foil. Place it in the fridge. This keeps it fresh for up to four days. When you want to eat it again, just take it out and enjoy! You can freeze sweet potato casserole for a longer shelf life. Make sure it cools completely. Use an airtight container or freezer-safe bag. It will stay good for about three months. When you're ready to use it, thaw it in the fridge overnight before reheating. To reheat, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat for about 20-30 minutes or until it's warm throughout. If you like, uncover it for the last few minutes to crisp up the topping. This will make your casserole taste fresh and delicious again! For the full recipe, check out the full recipe section. Bake the Sweet Potato Casserole for 25-30 minutes at 375°F (190°C). You want the pecan topping to turn golden brown and the edges to bubble. The time may vary slightly, so keep an eye on it. Yes, you can prepare this dish ahead of time. You can make the sweet potato mixture and the pecan topping separately. Store them in the fridge for up to 24 hours. When you are ready, just assemble and bake. This saves time on busy days. Sweet Potato Casserole goes well with many dishes. Here are some great options to try: - Roasted turkey - Honey-glazed ham - Green bean casserole - Cranberry sauce - Stuffing or dressing These choices complement the sweet flavors and create a festive meal. For the full recipe, check out Heavenly Sweet Potato Casserole with Pecan Topping. This blog provided a complete guide to making sweet potato casserole. We covered key ingredients, like sweet potatoes and pecans, and shared step-by-step instructions. Tips on mashing, timing, and presentation ensure your dish shines. Variations, like using marshmallows or nuts, add fun twists, while storage tips keep leftovers fresh. Remember, this dish pairs well with many meals. Enjoy experimenting to make this recipe truly your own!

Sweet Potato Casserole with Pecan Topping

Indulge in the ultimate comfort food with this Heavenly Sweet Potato Casserole with Pecan Topping! This delightful recipe combines creamy sweet potatoes with a crunchy pecan topping, perfect for gatherings or cozy dinners. In just 50 minutes, you can create a dish that’s sure to impress. Click to explore the full recipe and elevate your meal time with this delicious treat that everyone will love!
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Ingredients
  

4 large sweet potatoes, peeled and cut into 1-inch cubes

1/2 cup packed brown sugar

1/4 cup unsalted butter, melted

1/2 cup whole milk

1 teaspoon pure vanilla extract

2 large eggs, beaten

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fine salt

1 cup pecans, finely chopped

1/4 cup all-purpose flour

1/4 cup granulated sugar

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it's ready for baking.

    Boil the sweet potatoes: In a large pot, fill it with water and bring to a rolling boil. Carefully add the cubed sweet potatoes and cook for about 15-20 minutes, or until they are fork-tender. Once cooked, drain them thoroughly and allow them to cool slightly.

      Mash the sweet potatoes: In a mixing bowl, use a potato masher or fork to mash the cooled sweet potatoes until they are silky smooth and free of lumps.

        Combine ingredients: To the mashed sweet potatoes, add the brown sugar, melted butter, whole milk, vanilla extract, beaten eggs, ground cinnamon, ground nutmeg, and salt. Mix everything together with a whisk or spoon until the mixture is fully combined and creamy.

          Prepare the baking dish: Grease a 9x13 inch baking dish with cooking spray or a thin layer of butter. Pour the sweet potato mixture into the dish, spreading it out evenly with a spatula.

            Make the pecan topping: In a separate mixing bowl, combine the chopped pecans, all-purpose flour, granulated sugar, and a pinch of salt. Stir until the mixture is well mixed and the pecans are evenly coated.

              Assemble the casserole: Evenly sprinkle the pecan topping over the sweet potato mixture, ensuring every bite gets that delicious crunch.

                Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the pecan topping is golden brown and the casserole is heated through. You’ll know it’s ready when it’s bubbling around the edges.

                  Cool and serve: Once baked, remove the casserole from the oven and allow it to cool for at least 5-10 minutes before serving to let the flavors set.

                    Prep Time: 20 min | Total Time: 50 min | Servings: 8

                      - Presentation Tips: Serve the casserole warm, garnished with a few whole pecans and a gentle dusting of cinnamon on top for an elegant and inviting appearance. Enjoy this comforting dish at family gatherings or festive occasions!