Sweet Potato Casserole with Pecan Topping | Holiday Favorite

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier with beneficial fats.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey is a natural sweetener.

Peel and slice 2 lbs of sweet potatoes into cubes, ensuring they are roughly the same size for even cooking.

Place the cubed sweet potatoes into a large pot and cover with boiling water.

Bring the water back to a boil and cook the sweet potatoes for about 15-20 minutes until tender, checking with a sharp knife.

Once tender, drain the sweet potatoes and mash them using a hand mixer until smooth.

In a separate bowl, combine 1 cup of chopped pecans, 1/2 cup of dark brown sugar, 1/3 cup of flour, 4 tablespoons of butter, and 1/2 teaspoon of salt to create the topping.

In another bowl, mix together the mashed sweet potatoes with 1/2 cup of melted butter, 1/2 cup of dark brown sugar, 1/4 cup of granulated sugar, 1/2 cup of whole milk, 2 lightly beaten eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon until well combined and somewhat smooth.

Butter a 9x13 inch baking dish and pour the sweet potato filling into it, smoothing it out evenly.

Sprinkle the pecan topping mixture over the sweet potato filling.

Preheat the oven to 350°F (175°C) and bake the casserole for about 35 minutes until the topping is golden and the filling is heated through.

Let the casserole rest for about 10 minutes before serving to allow the topping to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens