Southern Sweet Potato Casserole
This Southern Sweet Potato Casserole is a perfect blend of creamy sweet potato base and a crunchy, buttery pecan topping. A must-have side dish for Thanksgiving, Christmas, or any holiday feast.
Ingredients
- 4 cups sweet potatoes cooked and mashed
- 1 cup brown sugar divided for base and topping
- 0.33 cup half and half
- 0.33 cup butter softened for base and melted for topping
- 1 large egg
- 2 tsp vanilla extract divided for base and topping
- 1.5 tsp salt
- 0.33 cup all-purpose flour for topping
- 1.33 cups pecan pieces
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large bowl, combine mashed sweet potatoes, brown sugar, half and half, softened butter, egg, vanilla extract, and salt. Mix until smooth and creamy.
- Spoon the sweet potato mixture into the greased baking dish and smooth the top with a spatula.
- In a medium bowl, mix brown sugar, flour, pecan pieces, and melted butter until crumbly.
- Evenly sprinkle the pecan topping over the sweet potato mixture.
- Bake in the preheated oven for 35 minutes, or until the topping is golden brown and the sweet potato base is hot and slightly puffed.
- Remove the casserole from the oven and let it cool for 20 minutes before serving. Enjoy the creamy, nutty goodness!
Notes
For a slightly sweeter twist, add a dash of cinnamon or nutmeg to the sweet potato mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 320kcal
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