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Flavour Quest Recipes

Brown Sugar Pecan Sweet Potato Casserole

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

For the Sweet Potato Filling
  • 3 lb sweet potatoes peeled and cut into chunks
  • ⅓ cup unsalted butter softened
  • ⅓ cup packed brown sugar
  • ¼ cup whole milk
  • 2 large eggs lightly beaten
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
For the Pecan Topping
  • ¾ cup chopped pecans
  • ½ cup packed brown sugar
  • ⅓ cup all-purpose flour
  • ¼ tsp ground cinnamon
  • 4 tbsp unsalted butter melted
  • Pinch of salt

Method
 

Cook the sweet potatoes.
  1. Place the sweet potatoes in a large pot, cover with water and boil until completely fork-tender. Drain thoroughly.
Preheat the oven.
  1. Preheat the oven to 350°F and lightly butter a 9 × 13-inch baking dish.
Mash the sweet potatoes.
  1. Transfer the drained sweet potatoes to a large bowl and mash until smooth.
Prepare the filling.
  1. Add the butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg and salt. Mix until creamy and evenly combined.
Fill the baking dish.
  1. Spread the sweet potato mixture evenly into the prepared baking dish and smooth the top.
Prepare the pecan topping.
  1. Combine the pecans, brown sugar, flour, cinnamon and salt. Stir in the melted butter until coarse crumbs form.
Add the topping.
  1. Sprinkle the pecan mixture evenly over the sweet potatoes.
Bake the casserole.
  1. Bake uncovered for 30–35 minutes, until heated through and the pecan topping is golden and crisp.
Rest and serve.
  1. Allow the casserole to rest briefly before serving warm.