Sweet Potato Casserole
A creamy and rich sweet potato casserole topped with crunchy pecans, perfect for family gatherings.
Ingredients
Casserole Base
- 4 medium Sweet Potatoes, peeled and cubed
- 4 tablespoons Butter (unsalted), melted
- 0.5 cup Brown Sugar
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Salt
- 2 Eggs, beaten
Topping
- 1 cup Pecans, chopped for topping
- 0.5 cup Oats optional, for a delightful crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and add your cubed sweet potatoes. Cook until tender, about 15-20 minutes. Once soft, drain and transfer to a mixing bowl.
- Mash the sweet potatoes until smooth, then add the melted butter, brown sugar, maple syrup, vanilla extract, ground cinnamon, salt, and the beaten eggs. Mix until well combined and creamy.
- Pour the sweet potato mixture into a greased 9x13 inch baking dish, smoothing the top with a spatula.
- In a small bowl, combine chopped pecans and oats (if using). Sprinkle this mixture over the sweet potato layer evenly.
Baking
- Place the baking dish in the oven and bake for about 25-30 minutes, or until the top is golden brown and crispy.
- Once finished, let it cool slightly before serving.
Notes
Substitutions: Use coconut oil instead of butter for a different flavor. For a nut-free version, omit pecans or use sunflower seeds. This casserole can be made a day in advance; just bake it before serving. Store leftovers in the refrigerator for 3-5 days or freeze for up to 2 months.