Description
A comforting and delicious homemade sweet potato casserole with a buttery topping, perfect for family gatherings or a cozy dinner.
Ingredients
Scale
- 3–4 large sweet potatoes (about 3 lbs, peeled and diced)
- 1/3 cup melted butter
- 1/2 cup milk (or cream)
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Pinch of salt
- 2 eggs (beaten)
- For the topping: 1/2 cup brown sugar
- 1/3 cup flour
- 1/3 cup melted butter
- 1 cup chopped pecans (or walnuts, optional)
Instructions
- Boil sweet potatoes until fork-tender, about 15 minutes, then drain.
- Mash sweet potatoes with melted butter, milk, brown sugar, vanilla, cinnamon, salt, and beaten eggs.
- Spread the mixture into a greased baking dish.
- In a separate bowl, mix together brown sugar, flour, melted butter, and chopped pecans for the topping.
- Sprinkle the topping over the sweet potato mixture.
- Bake uncovered at 350°F for about 30 minutes until golden and bubbly.
Notes
You can make the casserole a day ahead and refrigerate before baking. Leftovers keep in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg