Sweet Potato Casserole with Pecan Topping: A Holiday Tradition
Every holiday season, my family gathers around the table, and without fail, the sweet potato casserole makes its grand entrance. This dish is more than just a side; it’s a cherished tradition that brings back memories of laughter, warmth, and the delightful aroma of cinnamon and brown sugar wafting through the house. I remember my grandmother teaching me how to prepare it, her hands guiding mine as we mashed the sweet potatoes together. It’s a recipe that has been passed down through generations, and each bite is a reminder of home.
What Makes It Special
This sweet potato casserole stands out for several reasons:
- Flavor Harmony: The natural sweetness of the sweet potatoes pairs perfectly with the crunchy, caramelized pecan topping, creating a delightful contrast.
- Comfort Food: It’s the ultimate comfort food, evoking feelings of nostalgia and warmth, making it a must-have on any holiday table.
- Easy to Prepare: Despite its impressive taste, this casserole is surprisingly simple to make, allowing you to focus on enjoying time with loved ones.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 8
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped pecans
- 1/2 cup mini marshmallows (optional)
Step-by-Step Instructions
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Preheat your oven to 350°F (175°C).
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Peel and chop the sweet potatoes, then boil them in a large pot until tender, about 15-20 minutes.
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Drain the sweet potatoes and transfer them to a mixing bowl. Mash them until smooth.
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Add brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined.
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Pour the sweet potato mixture into a greased baking dish.
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In a separate bowl, combine chopped pecans with a tablespoon of melted butter and a sprinkle of brown sugar. Mix well and spread over the sweet potato mixture.
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If desired, sprinkle mini marshmallows on top for an extra touch of sweetness.
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Bake in the preheated oven for 30 minutes, or until the topping is golden brown.
My Pro Tips
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For an extra layer of flavor, try adding a pinch of cayenne pepper to the sweet potato mixture for a subtle kick.
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Make it ahead of time! You can prepare the casserole a day in advance and store it in the refrigerator. Just pop it in the oven when you’re ready to serve.
What to Serve With It
- Roasted turkey or ham
- Green bean casserole
- Cranberry sauce
- Homemade cornbread
FAQs
Q: Can I use canned sweet potatoes instead of fresh?
A: Yes, you can use canned sweet potatoes for convenience, but be sure to drain them well to avoid excess moisture.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
The Heart of the Dish
This sweet potato casserole is more than just a recipe; it’s a symbol of love and togetherness. Each time I prepare it, I’m reminded of the laughter shared around the table and the stories exchanged over a warm meal. It’s a dish that brings people together, and I hope it finds a special place in your holiday traditions as well.
Your Turn
I invite you to try this sweet potato casserole with pecan topping at your next holiday gathering. Feel free to tweak the recipe to make it your own, and don’t forget to share your experiences and any variations you come up with. Happy cooking!
Sweet Potato Casserole with Pecan Topping
Ingredients
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup chopped pecans
- 1 tablespoon melted butter (for pecan topping)
- 1/4 cup mini marshmallows (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil them in a large pot until tender, about 15-20 minutes.
- Drain the sweet potatoes and transfer them to a mixing bowl. Mash them until smooth.
- Add brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined.
- Pour the sweet potato mixture into a greased baking dish.
- In a separate bowl, combine chopped pecans with a tablespoon of melted butter and a sprinkle of brown sugar. Mix well and spread over the sweet potato mixture.
- If desired, sprinkle mini marshmallows on top for an extra touch of sweetness.
- Bake in the preheated oven for 30 minutes, or until the topping is golden brown.
Nutrition Information
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