Sweet Potato Casserole

January 12, 2015

This is an addictive side dish that could almost double as a dessert! We served this for our big holiday meal and it was the perfect accompaniment to the savory main dishes on the table.

You will need:

  • 4 c mashed sweet potato (either bake and mash some or check out the freezer section)
  • 1 2/3 c brown sugar, divided
  • 1/2 t salt
  • 1/2 t ground nutmeg
  • 1/4 t ground ginger
  • 1 t vanilla extract
  • 2 eggs, beaten
  • 3/4 c (1.5 sticks) unsalted butter, divided
  • 1/3 c flour
  • 1 c chopped pecans

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a small bowl, mix together 1 cup of the brown sugar with the flour and pecans.
  3. Melt 1/4 cup (1/2 of a stick) of the butter and mix into the pecan mixture. Set aside.
  4. In a large bowl, mix together the sweet potato with the remaining 2/3 cup of brown sugar, salt, nutmeg, ginger, vanilla, and eggs.
  5. Melt the remaining 1/2 cup (1 stick) of butter and mix into the sweet potato mixture.
  6. Spread the sweet potato mixture into the baking dish. Bake for 30 minutes.
  7. Sprinkle the top of the sweet potato mixture with the pecan mixture. Bake for another 10-15 minutes.
  8. Allow to rest at least 15 minutes before serving.

20141226 Sweet Potato 01


One comment

  1. […] love my 2015 version of sweet potato casserole. However I tried something new this year for the holidays. It’s a little lighter and […]

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