Sweet Potato Casserole

Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.81 kg Sweet Potatoes; 3 whole Large Eggs; 100 g Granulated Sugar; 80 g Unsalted Butter; 7.5 ml Vanilla Extract; 0.5 g Fine Sea Salt; 1 cup Dried Cranberries; 133 g Brown Sugar; 40 g All-Purpose Flour; 45 g Unsalted Butter; 1 cup Pecans

AMERICAN·NON-VEGSource

Easy Sweet Potato Casserole with an irresistible crunchy pecan topping. The sweet potatoes are soft, smooth and puff up slightly while baking.

1h4Servings

Nutrition

960kcal

20gProtein

114gCarbs

52gFat

Ingredients

SWEET POTATO FILLING

Sweet Potatoes

1.81 kg

Large Eggs

3 whole

Granulated Sugar

100 g

Unsalted Butter

80 g

Vanilla Extract

7.5 ml

Fine Sea Salt

pinch

0.5 g

Dried Cranberries

Optional

1 cup

PECAN CRUMBLE TOPPING

Brown Sugar

133 g

All-Purpose Flour

40 g

Unsalted Butter

45 g

Pecans

Optional

1 cup

Instructions

1Prepare the Sweet Potatoes

15m

Cook Sweet Potatoes

Peel and chop sweet potatoes into 1-inch chunks. Add to a large pot with enough water to cover the surface of the potatoes and bring to a boil. Cook uncovered at a medium/low boil until easily pierced with a fork, about 10-15 minutes. Drain well.

2Make the Sweet Potato Filling

10m

Mash Potatoes

Mash the drained sweet potatoes. For an even creamier texture, use an electric mixer.

Combine Filling Ingredients

In a large bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, and salt. Stir this mixture into the mashed sweet potatoes. If using, stir in the dried cranberries.

Transfer to Dish

Spread the sweet potato mixture evenly into a 9x13 inch casserole dish.

3Make the Pecan Crumble Topping

Combine Topping Ingredients

In a small bowl, combine the brown sugar and all-purpose flour. Add the cold, diced butter. Use your hands to rub the mixture together until pea-sized crumbs form. Stir in the chopped pecans.

4Assemble and Bake

40m

Add Topping

Sprinkle the pecan crumble topping evenly over the sweet potato mixture in the casserole dish.

Bake

Bake in a preheated oven at 350°F (175°C) uncovered for 35-40 minutes, or until the topping is golden brown and the sweet potatoes start to puff at the edges.

Tips

For an extra smooth filling, use an electric mixer to mash the cooked sweet potatoes.

If you don't have pecans, walnuts can be substituted for the topping.

This casserole can be assembled ahead of time and baked just before serving.

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