Sweet Potato Casserole
This Sweet Potato Casserole is the perfect balance between a side dish and dessert, featuring creamy sweet potatoes with warm cinnamon and nutmeg, topped with crunchy pecans. It's a family-favorite Thanksgiving recipe that's simple enough for weeknight dinners but impressive enough for holiday gatherings.
Equipment
- Large pot for boiling sweet potatoes
- 9x13-inch baking dish
- Potato masher or electric mixer
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 pounds sweet potatoes 1.8kg, peeled and cut into 1-inch chunks
- ½ cup butter 113g, melted
- ½ cup brown sugar 100g, packed
- 2 eggs room temperature, lightly beaten
- 1 teaspoon vanilla extract 5ml
- ½ teaspoon cinnamon 1.5g, ground
- ¼ teaspoon nutmeg 0.5g, ground
- ½ cup pecans 60g, chopped (optional)
- salt pinch, for boiling water
- butter or cooking spray for greasing the baking dish
Instructions
- Peel the sweet potatoes and cut them into 1-inch chunks. Place in a large pot, cover with cold water, add a pinch of salt, and boil for 15-20 minutes until fork-tender. Drain completely and let sit in colander for a minute to release steam.
- Transfer drained sweet potatoes to a large mixing bowl and mash until completely smooth with no lumps. Let cool for about 5 minutes before adding other ingredients.
- Add melted butter, brown sugar, beaten eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Stir until smooth and all ingredients are evenly distributed. Taste and adjust sweetness or spices if needed.
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray. Pour the sweet potato mixture into the prepared dish and spread evenly with a spatula.
- Sprinkle chopped pecans evenly over the top and press gently into the surface. Optionally add a light sprinkle of brown sugar for extra caramelization.
- Bake on the center rack for 30-35 minutes until set and edges are lightly golden. The center should be firm when gently shaken. If pecans brown too quickly, tent loosely with aluminum foil. Let rest 5 minutes before serving.
Notes
- Choose the right sweet potatoes: Look for firm sweet potatoes with smooth skin and no soft spots or bruises.
- Cut evenly: Make sure all sweet potato chunks are roughly the same size so they cook at the same rate.
- Don't skip the cooling step: Let mashed sweet potatoes cool slightly before adding eggs so they don't scramble.
- Taste as you go: Adjust sugar and spices to your preference before baking.
- Toast the pecans: For extra flavor, toast pecans in a dry skillet for 3-4 minutes before adding.
- Make it ahead: Assemble the night before, cover with plastic wrap, and refrigerate. Add 10 minutes to baking time if baking from cold.
- Room temperature ingredients: Use room temperature eggs to prevent curdling when added to warm sweet potatoes.
- Storage: Cover tightly and refrigerate for up to 4 days. Flavors get better after a day or two.
- Freezing: Freeze before or after baking, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months. Thaw overnight in refrigerator.
- Reheating: Cover with foil and reheat at 350°F for 20-25 minutes. Add a tablespoon of butter or splash of milk to restore moisture.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 95mgPotassium: 450mgFiber: 4gSugar: 22gVitamin A: 380IUVitamin C: 25mgCalcium: 6mgIron: 8mg
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