Old Fashioned Sweet Potato Casserole With Pecan Topping
This Old Fashioned Sweet Potato Casserole With Pecan Topping is a family favorite side dish. This casserole is the perfect addition to your Thanksgiving dinner.
Servings: 8
Ingredients
- 3 and ½ pounds sweet potatoes, peeled and cubed
- ½ cup brown sugar
- 4 tablespoons unsalted butter
- ¼ cup half and half
- 2 large eggs
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- 1 teaspoon vanilla extract
Topping
- ½ cup brown sugar
- 4 tablespoons unsalted butter
- ⅓ cup flour
- 1 cup pecans
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350° F. Grease a casserole 13x9 inch casserole dish and set aside.
- Bring a large pot of water to boil and add sweet potatoes. Cook the potatoes for about 15 minutes or until fork tender. Drain the water from the potatoes.
- Add the sugar, butter, half and half, eggs, cinnamon, nutmeg, cardamom and vanilla extract to the potatoes. Use a hand mixer to blend the potatoes until smooth. A few lumps are okay.
- Add the sweet potato mixture to the casserole dish.
- In a small bowl, add the topping ingredients. Stir well to combine. Sprinkle the topping over the top of the sweet potatoes.
- Bake uncovered in the preheated oven for around 30 minutes or until the topping is golden brown.
Notes
Make Ahead
This is a great make ahead dish for the holidays. Make the sweet potato filling ingredients and sprinkle with the brown sugar pecan mixture. Once everything has cooled to room temperature, cover with aluminum foil or plastic wrap and refrigerate until ready to bake. You can make this 1-2 days ahead.If freezing wrap tightly in aluminum foil and freeze for up to 3 months. When ready to bake allow the casserole dish to come up to room temperature and bake as directed allowing a few extra minutes because the cold sweet potatoes may take longer to warm up. Tent with foil if the topping starts to get too brown.