Description
A classic sweet potato casserole topped with a pecan brown sugar crumble. Vegetarian side dish baked to golden perfection, yields 10 servings.
Ingredients
Scale
- 1 cup (200 g) brown sugar, light brown sugar
- 1/3 cup (43 g) all-purpose flour
- 1 cup (120 g) chopped pecans
- 1/3 cup (75 g) unsalted butter, melted
- 3 cups (690 g) cooked and mashed sweet potatoes, cooled to room temperature
- 1 cup (200 g) white sugar
- 1/21/2 teaspoon (3 g) salt
- 11/2 teaspoon (5 ml) pure vanilla extract
- 2 large eggs, well beaten, at room temperature
- 1/2 cup (115 g) unsalted butter, melted
Instructions
- Step 1: Preheat Oven: Set oven to 375 degrees F. Generously spray the casserole dish with nonstick cooking spray for easy release.
- Step 2: Prepare the Crust: In a mixing bowl, stir together 1 cup brown sugar, 1/3 cup all-purpose flour, 1 cup chopped pecans, and 1/3 cup melted butter until crumbly. Chill in the refrigerator for about 30 minutes to firm up, which helps create a perfect crumble topping.
- Step 3: Mash Sweet Potatoes: In a large bowl, combine 3 cups cooked and mashed sweet potatoes (at room temperature), 1 cup sugar, 1/21/2 teaspoon salt, 11/2 teaspoon vanilla extract, 2 well-beaten eggs, and 1/2 cup melted butter in the order listed. Using a hand mixer, beat thoroughly for 3 to 4 minutes to achieve a fluffy texture without lumps.
- Step 4: Bake Sweet Potato Mixture: Pour the sweet potato mixture into the prepared casserole dish. Bake uncovered (do not tightly cover) at 375 degrees F for 25 minutes. This allows the mixture to set with some steam but prevents sogginess.
- Step 5: Add the Topping: Remove the casserole from the oven and evenly sprinkle the pecan crumble topping over the surface. Return to the oven and bake for an additional 10 to 20 minutes, watching carefully until the pecans turn golden brown.
- Step 6: Cool Before Serving: Let the casserole rest for about one minute after baking. This resting time allows flavors to meld and the topping to firm up for easier serving.
Notes
- Storage Tips – Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep covered to prevent drying.
- Storage Tips – Refrigeration: Place in an airtight container and refrigerate at 40 degrees F for up to 4 days. Let sit at room temperature before reheating.
- Storage Tips – Freezing: Wrap tightly in plastic wrap, then place in a freezer container. Freeze at 0 degrees F for up to 3 months. Thaw overnight in the refrigerator.
- Expert Tips: Use firm, smooth, starchy sweet potatoes without blemishes for creamy texture.
- Expert Tips: Beat mashed sweet potatoes while warm for 3 to 4 minutes before mixing other ingredients to enhance creaminess.
- Expert Tips: To thicken a runny sweet potato mixture, add 2 tablespoons of extra flour and mix well before baking.
- Expert Tips: Ensure butter is fully melted when preparing the crust, mix until crumbly, and chill for at least 30 minutes to help the topping hold together.
- Expert Tips: If the topping browns too quickly, loosely cover the casserole with aluminum foil during the last 10 minutes of baking to prevent burning.
- Expert Tips: For make-ahead convenience, refrigerate the casserole before adding the topping, and bring it to room temperature for 30 minutes before finishing the bake to ensure even cooking.
- Reheating Instructions: Reheat in the oven at 350 degrees F until warmed through. For best results, allow the casserole to come to room temperature before reheating to maintain texture and flavor.
- Serving Suggestions: Serve alongside roasted Brussels sprouts or green beans for a colorful plate.
- Serving Suggestions: Pair with a simple mixed greens salad dressed with balsamic vinaigrette.
- Serving Suggestions: Top with a drizzle of maple syrup or sprinkle of cinnamon for extra warmth.
- Serving Suggestions: Serve with whipped cream or a dollop of yogurt to complement the flavors.
- Serving Suggestions: Use as a base for sweet potato shepherd’s pie or as filling for crepes accompanied by fresh fruit.
- Recipe Variations: For gluten-free variation, substitute the all-purpose flour in the crust with an equal amount of gluten-free flour blend.
- Recipe Variations: Alternative nuts such as walnuts or almonds can be used instead of pecans in equal quantities for different flavor and texture.
- Ingredient Notes: Choose light brown sugar for a mild molasses flavor that caramelizes well in the crust.
- Ingredient Notes: Use unsalted butter to better control seasoning and enhance sweetness.
- Ingredient Notes: Select large eggs at room temperature to help bind the casserole smoothly.
- Ingredient Notes: Use pure vanilla extract rather than imitation to add depth to the flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg