Sweet Potato Casserole
A classic comfort food that brings warmth and joy, perfect for holidays with a rich sweet potato base and a crunchy topping.
Ingredients
Main Ingredients
- 3 cups sweet potatoes (cooked and scooped from skins) Ensure they are fully cooked and tender for the best texture.
- 1 cup granulated sugar Adjust based on your preference for sweetness.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 5 tablespoons melted butter For the sweet potato mixture.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (or half-and-half or whole milk)
Topping Ingredients
- 3 tablespoons melted butter For topping.
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans or walnuts You can substitute walnuts for pecans if desired or leave out nuts for a nut-free version.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and bake the sweet potatoes until tender, about 1 hour.
- Once cooled, scoop out the flesh and let it reach room temperature.
- In a mixing bowl, combine the sweet potatoes, sugar, cinnamon, nutmeg, melted butter, eggs, vanilla extract, and cream. Beat until smooth.
Assembly and Baking
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, mix melted butter, brown sugar, flour, and chopped nuts until crumbly. Sprinkle over the sweet potato mixture.
- Bake at 325°F (160°C) for 25-30 minutes until set and golden brown.
- For extra crunch, broil for 1-3 minutes at the end. Let it rest for 10 minutes before serving.
Notes
Serve the casserole warm, it makes a delightful side dish for holiday meals. A dollop of whipped cream or vanilla ice cream on top can make it even more special. Store leftovers by letting it cool completely and covering it tightly with plastic wrap or foil. It can be kept in the refrigerator for up to 5 days or frozen for up to 3 months.