Sweet potato casserole is a delicious side dish or dessert with crunchy pecans and brown sugar topping. This dish is so delicious, and it always serves nicely over the holidays, like Thanksgiving or Christmas. One of the things I love about this dish is you can prep it ahead of time to bake fresh when you need it. You can also serve it cold, at room temperature, or simply reheat it.
What's in this Sweet Potato Casserole?
Mashed sweet potatoes
Eggs
Granulated sugar
Vanilla extract
Dried blue and cranberries
Butter (salted or unsalted)
Toppings
Pecan, chopped
Brown sugar
Butter cold, diced
All-purpose flour
How to make sweet potato casserole ?
Cooking the sweet potatoes: Peel, cut, then boil the sweet potatoes for about half an hour or until tender. Oven bake them for 45 minutes to an hour, depending on their size. You can also cook them in an instant pot if you like. For me, I like to bake sweet potatoes because this method doesn't add more moisture. Once your sweet potatoes are cooked, use fork to mash them, then set them aside.
Making the casserole: Preheat the oven to 170 degrees celsius.
In a mixing bowl, first whisk together eggs and sugar before adding in butter and vanilla extract. Next add in the mashed sweet potatoes; stir well until combined. Finally, add the dried blueberries and cranberries. Spread the mixture in a 9 inch baking dish.
Making the topping: In a small mixing bowl, add butter, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes.
Bake for 40-45 minutes.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can. However, using fresh sweet potato is so easy and doesn't take much time; it also ensures a wonderful flavour for this dish.
Can I make this sweet potato dish ahead of time?
Yes, simply wrap it well with plastic wrap and keep it in the freezer then bake it fresh when you need it.
More Dessert Recipes
Sweet Potato Casserole With Pecans
Ingredients
- 4 ½ cups mashed sweet potatoes
- 2 eggs
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 cup dried blue and cranberries
- 4 tablespoon butter
Toppings
- 1 cup pecan , chopped
- ½ cup brown sugar
- 3 tablespoon butter , cold, diced
- ¼ cup all-purpose flour
Instructions
- Oven bake the sweet potatoes for 45 minutes to an hour, depending on their size.
- Once your sweet potatoes are cooked, use fork to mash them, then set them aside.
- Preheat the oven to 170C.
- In a mixing bowl, first whisk together eggs and sugar before adding in butter and vanilla extract. Next add in the mashed sweet potatoes; stir well until combined. Finally, add the dried blueberries and cranberries. Spread the mixture in a 9 inch baking dish.
Making the topping
- In a small mixing bowl, add butter, flour, and brown sugar. Combine the mixture together until it forms crumbs. Stir in the chopped pecans. Sprinkle the mixture on top of the sweet potatoes.
- Bake for 40-45 minutes.
Nutrition
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