Sweet Potato Casserole with Buttery Pecan Topping

This candy potato casserole has a scrumptious candy and creamy filling that’s good with the buttery pecan topping. So traditional and so good!

It wouldn’t be a Thanksgiving meal with out this casserole! My model of this iconic dish balances the flavors within the candy filling and likewise presents simply the correct amount of golden, buttery topping.

Sweet Potato Filling

The base of this casserole begins with cooked candy potatoes (stovetop and Instant Pot methodology included within the recipe).

After the potatoes are drained and get a light-weight mash, add:

• brown sugar
• eggs
• milk or evaporated milk
• melted butter
• vanilla
• salt

Mix all of it up till thick and creamy.

Prepare the Topping

The buttery pecan topping for this candy potato casserole recipe is so good! And whereas I’m presently calling it “topping,” if we’re actually being trustworthy with ourselves, I believe we will all acknowledge it for what it’s: STREUSEL.

You know. The stuff that normally goes on dessert. No one round right here appears to complain {that a} couple days a 12 months we get to eat dessert disguised as a potato dish.

Spread the candy potato filling in a 9X13-inch dish, prime with the tasty streusel topping, and bake till piping scorching.

Pecan Topping vs Marshmallow Topping

I grew up eating a variation of this casserole topped with marshmallows that had been broiled till golden. Well “eating” is a broad generalization right here. I did NOT take pleasure in candy potato casserole rising up.

But my mother liked it and made it yearly for Thanksgiving. The toasty marshmallows at all times made me assume I’d prefer it (I imply, hey, I used to be a child in spite of everything, and within the face of marhsmallows, who would say no??) till I might attempt it and understand that nope, as soon as once more a candy potato s’mores with the feel of pumpkin pie was most undoubtedly not my factor.

Fast ahead to now. In my extra mature fifth decade on this earth, I’ve realized lots about myself, together with how I do and don’t like my candy potato casserole.

The Perfect Sweet Potato Casserole

Turns out, I prefer it similar to this.

The candy potato filling is creamy and candy with sufficient salt to make the flavors pop and sufficient texture to reduce the pumpkin pie vibes. The topping not solely provides buttery sweetness, however the toasty pecans give the crunch that my soul longs for with this traditional casserole.

My different favourite candy potato casserole is that this ultra-simple model with a tasty trace of orange and cayenne within the filling and a broiled brown sugar topping.

I’d like to know the place you stand on candy potato casserole? Love it? Hate it? Tolerate it?

Several of my children checklist candy potato casserole as their favourite factor on the Thanksgiving unfold, so it’s a for certain on our menu. If you’re searching for a very traditional but in addition leveled-up model, this recipe is for you!

One Year Ago: Holiday Salad with Balsamic Dressing 
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Three Years Ago: Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon 
Four Years Ago: Chewy Malted Chocolate Chip Cookie Bars 
Five Years Ago: Fluffy Honey Oat Dinner Rolls 
Six Years Ago: The Best Chicken {or Turkey} Pot Pie 
Seven Years Ago: Smoky Lentil and Potato Soup {Pressure Cooker or Stovetop}
Eight Years Ago: Creamy Tomato-Potato Basil Soup
Nine Years Ago: Yummy Fresh Cranberry Salsa 
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Sweet Potato Casserole with Buttery Pecan Topping

Yield: 12 to 16 servings

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hr 15 minutes minutes

Sweet Potato Filling:

• 3 medium (or 4 to five small) candy potatoes, about 2 1/2 kilos (see observe)
• ⅔ cup 2%, complete, or evaporated milk
• ⅓ to ½ cup packed gentle or darkish brown sugar
• 2 giant eggs
• 6 tablespoons butter
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Buttery Pecan Topping:

• ¾ cup packed gentle brown sugar
• ½ cup all-purpose flour
• Pinch of salt
• 6 tablespoons butter, melted
• 1 ¼ cups chopped pecans

• Preheat the oven to 350 levels F. Lightly grease a 9X13-inch baking dish and put aside.

• For the potatoes, peel and dice the candy potatoes. You ought to have about 6 cups or 2 to 2 1/2 kilos of cubed potatoes. Place in a saucepan, cowl with water, and produce to a simmer over medium warmth. Continue cooking till the potatoes are tender, 12-Quarter-hour. Drain and place in a big bowl.

• Lightly mash the candy potatoes. Add the milk, brown sugar, eggs, butter, vanilla and salt, and blend till evenly mixed.

• Spread the combination evenly within the ready pan.

• For the topping, in a medium bowl, whisk collectively the brown sugar, flour and salt. Add the butter and blend till evenly mixed. Add the pecans and toss to mix.

• Sprinkle the topping over the candy potato combination. Bake for 25 to half-hour till the filling is scorching all through and the topping is golden. Serve instantly or cowl with foil and maintain heat for as much as an hour earlier than serving.

Sweet Potatoes: the potatoes can be cooked within the Instant Pot with 1  cup water. Cook on high pressure for 4 minutes. Quick launch the pressure (if liquid bubbles from the valve, shut the valve, wait a couple of minutes and take a look at once more). Drain and use within the recipe.

Serving: 1 serving, Calories: 265kcal, Carbohydrates: 28g, Protein: 3g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 49mg, Sodium: 260mg, Fiber: 2g, Sugar: 18g

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Recipe Source: from Mel’s Kitchen Cafe