PREP TIME: 10 mins | COOK TIME: 35 mins | TOTAL TIME: 45 mins | SERVINGS: 12
This is the perfect Thanksgiving side dish with its crisp and sweet topping and smooth and creamy filling. This priceless casserole is a celebration of life!
INGREDIENTS
6 Large Sweet Potatoes
1 8 ounces Crushed Pineapple
2 Eggs
3 tablespoons Unsalted Butter Room Temperature
½ teaspoon Salt
2 tablespoons All-Purpose Flour
⅓ c White Granulated Sugar
1 teaspoon Vanilla Extract
Pecan Topping
2 c Chopped Pecans
1 c Brown Sugar
⅔ c All-Purpose Flour
6 tablespoons Unsalted Butter Melted
How to make Southern Sweet Potato Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Bring to a boil a large pot of water.
Step 3: Peel and chop into large chunks the sweet potatoes and add them into the pot with boiling water. Simmer for about 15 minutes, covered or until the potatoes are fork-tender and cooked through.
Step 4: When done, drain the potatoes and transfer to a large bowl. Add in the rest of the ingredients, mash, and stir well until smooth. Then, transfer to a 13 x 9-inch baking dish and sprinkle with the pecan topping.
Step 5: Put the baking dish on the centre rack of the preheated oven and bake for about 20 minutes.
To make the Pecan Topping:
Step 1: In a small bowl, add the pecan topping ingredients and stir until incorporated.
Step 2: Coat the pecans well with the brown sugar.
Step 3: Sprinkle the pecan topping on top of the prepared sweet potato mix.
To make this ahead:
1. Cook the sweet potatoes and mix with the other ingredients.
2. Transfer the mix into the baking dish and smooth the top.
3. Cover the dish and store in the fridge.
4. Make the pecan topping ahead and just store it in a small airtight container. Place in the fridge.
5. When ready to serve, take the dish out of the fridge and sprinkle with the pecan topping.
6. Bake in the oven for about 20 minutes at 350 degrees.
7. Store any leftover in the fridge for up to 4 days, covered.
NUTRITION FACTS:
Calories: 245kcal Carbohydrates: 31.7g Protein: 3.6g Fat: 12.8g Saturated Fat: 5.8g Cholesterol: 50mg Sodium: 118mg Potassium: 381mg Fiber: 2.5g Sugar: 14.8g Calcium: 20mg Iron: 0.9mg
Ingredients
- 6 Large Sweet Potatoes
- 1 8 ounces Crushed Pineapple
- 2 Eggs
- 3 tablespoons Unsalted Butter Room Temperature
- ½ teaspoon Salt
- 2 tablespoons All-Purpose Flour
- ⅓ c White Granulated Sugar
- 1 teaspoon Vanilla Extract
- Pecan Topping
- 2 c Chopped Pecans
- 1 c Brown Sugar
- ⅔ c All-Purpose Flour
- 6 tablespoons Unsalted Butter Melted
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Bring to a boil a large pot of water.
Step 3: Peel and chop into large chunks the sweet potatoes and add them into the pot with boiling water. Simmer for about 15 minutes, covered or until the potatoes are fork-tender and cooked through.
Step 4: When done, drain the potatoes and transfer to a large bowl. Add in the rest of the ingredients, mash, and stir well until smooth. Then, transfer to a 13 x 9-inch baking dish and sprinkle with the pecan topping.
Step 5: Put the baking dish on the centre rack of the preheated oven and bake for about 20 minutes.
To make the Pecan Topping:
Step 1: In a small bowl, add the pecan topping ingredients and stir until incorporated.
Step 2: Coat the pecans well with the brown sugar.
Step 3: Sprinkle the pecan topping on top of the prepared sweet potato mix.
To make this ahead:
1. Cook the sweet potatoes and mix with the other ingredients.
2. Transfer the mix into the baking dish and smooth the top.
3. Cover the dish and store in the fridge.
4. Make the pecan topping ahead and just store it in a small airtight container. Place in the fridge.
5. When ready to serve, take the dish out of the fridge and sprinkle with the pecan topping.
6. Bake in the oven for about 20 minutes at 350 degrees.
7. Store any leftover in the fridge for up to 4 days, covered.
