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Hey there, friends!
Got a sweet tooth and a craving for comfort food? You’re in for a treat!
Today, I’m sharing my favorite sweet potato casserole with pecans.
It’s creamy, sweet, and topped with crunchy pecans—talk about a flavor explosion!
Perfect for family dinners or cozy nights in.
Get ready to dig into this delicious dish! Let’s dive in!
Suggestions for Ingredient Substitution
Sweet potatoes can be substituted with butternut squash or pumpkin for a similar texture and nutritional profile. Adjust cooking time as needed, as these alternatives may cook faster than sweet potatoes. For a lower-carb option, consider using cauliflower, which can be mashed and seasoned to mimic the texture of sweet potatoes. Brown sugar can be replaced with coconut sugar or a sugar-free sweetener like erythritol for those watching their sugar intake. Use about 3/4 the amount of coconut sugar or adjust to taste with sugar-free alternatives. Heavy whipping cream can be swapped with coconut cream for a dairy-free version, maintaining the rich texture. For a lighter option, use unsweetened almond milk, though this may result in a slightly less creamy consistency. Adjust other liquid ingredients as needed to achieve the desired texture.
| Preparation Time | 15-30 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 30-40 g
- Fat: 200-250 g
- Carbohydrates: 400-450 g
Ingredients
- 4 large sweet potatoes
- 1/2 cup brown sugar (mixture)
- 1 cup brown sugar (topping)
- 1/2 cup melted butter (mixture)
- 1/2 cup melted butter (topping)
- 1/2 cup heavy whipping cream
- 1 teaspoon salt (mixture)
- 1/2 teaspoon salt (topping)
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 eggs
Step 1: Cook the Sweet Potatoes
Begin by preparing 4 large sweet potatoes.
You have two cooking options: either bake them in the oven with the skin on for about an hour at 375°F (190°C) or boil them in a pot of water for approximately 20 minutes until soft.
Once cooked, drain the sweet potatoes and place them in a bowl.
Step 2: Prepare the Sweet Potato Mixture
Add the following ingredients to the bowl with the cooked sweet potatoes: 1/2 cup of melted butter, 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, 1 teaspoon of salt, 2 eggs, 1/2 cup of heavy whipping cream, and 1 teaspoon of ground cinnamon.
Use a mixer or a masher to blend all the ingredients together until the mixture is smooth and well combined.
Step 3: Bake the Sweet Potato Mixture
Preheat your oven to 375°F (190°C).
Spray a baking dish with cooking spray to prevent sticking.
Pour the sweet potato mixture into the prepared baking dish, smoothing it out evenly with a spatula.
Place the dish in the preheated oven and bake for 25 minutes.
Step 4: Prepare the Pecan Topping
While the sweet potato casserole is baking, prepare the topping by mixing together in a separate bowl: 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.
Add 1/2 cup of melted butter and 1 cup of chopped pecans to the dry mixture and mix until everything is combined.
Step 5: Add Topping and Finish Baking
After the initial 25 minutes of baking, remove the casserole from the oven and carefully sprinkle the pecan topping evenly over the top of the sweet potato mixture.
Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until the topping is golden and crispy.
Step 6: Serve the Casserole
When the topping is beautifully golden, remove the casserole from the oven and allow it to cool slightly.
Once it is cool enough to handle, serve your delicious sweet potato casserole as a delightful side dish.
Enjoy!
