Description
A creamy, sweet side dish made from mashed sweet potatoes and topped with a brown sugar‑pecan crumble — a classic Southern favorite.
Ingredients
- 29 oz (≈ 820 g) can sweet potatoes, drained
- ½ cup (113 g) butter, melted
- ⅓ cup (80 mL) milk
- ¾ cup (150 g) granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- For the topping:
- 5 tablespoons butter, melted
- ⅔ cup (140 g) brown sugar
- ⅔ cup (85 g) all‑purpose flour
- 1 cup (≈ 100 g) chopped pecans
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a large bowl, mash the drained sweet potatoes until smooth.
- Stir in melted butter, milk, granulated sugar, beaten eggs, and vanilla until well combined.
- Spread the sweet potato mixture into an 8‑inch square (2‑quart) baking dish.
- In a separate bowl, mix together the topping ingredients: melted butter, brown sugar, flour, and chopped pecans, forming a crumble.
- Sprinkle the crumble evenly over the sweet potato layer.
- Bake uncovered for 30 to 40 minutes, or until topping is golden brown.
- Let cool for at least 15 minutes before serving (it will set up as it cools).
Notes
- You can use fresh cooked sweet potatoes instead of canned — cook until very soft, drain excess moisture, then mash.
- If you prefer, you may omit the pecans or substitute with another nut.
- You can prepare the sweet potato mixture and topping ahead of time, assemble just before baking.
- Store leftovers covered in refrigerator for up to 3 days.
- This casserole freezes well — omit the topping, freeze the base, then add the crumble when reheating. :contentReference[oaicite:0]{index=0}
Nutrition
- Serving Size: 1 serving (of 10)
- Calories: ≈ 371 kcal
- Sugar: ≈ 30 g
- Sodium: ≈ 152 mg
- Fat: ≈ 24 g
- Saturated Fat: ≈ ? g
- Unsaturated Fat: ≈ ? g
- Trans Fat: 0 g
- Carbohydrates: ≈ 38 g
- Fiber: ≈ 1 g
- Protein: ≈ 3 g
- Cholesterol: ≈ ? mg
