This recipe is such a hit with my family, I’m practically required to bring double portions to every dinner
This classic Southern Sweet Potato Casserole is a delightful blend of sweet and savory flavors. The creamy sweet potato filling topped with a crunchy pecan crumble is a perfect side dish for any holiday meal.
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Ingredients:
Ingredients for Sweet Potato Filling:
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| Ingredient | Quantity |
|---|---|
| Mashed sweet potatoes (cooked) | 4 cups |
| Brown sugar | 1 cup |
| Softened butter | ⅓ cup |
| Half and half | ⅓ cup |
| Egg | 1 |
| Salt | 1 ½ teaspoons |
| Vanilla extract | 2 teaspoons |
Ingredients for Pecan Topping:
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| Ingredient | Quantity |
|---|---|
| Pecan pieces | 1 ⅓ cups |
| Brown sugar | 1 cup |
| All-purpose flour | ⅓ cup |
| Melted butter | ½ cup |
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, softened butter, half and half, egg, vanilla, and salt. Mix until well combined.
- Transfer the sweet potato mixture to a greased 9×13 inch casserole dish.
- In a separate bowl, combine the pecan pieces, brown sugar, flour, and melted butter for the topping. Stir until crumbly.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake in the preheated oven for approximately 30 minutes, or until the top is golden brown and the casserole is heated through.
- Let cool for a few minutes before serving.
