Introduction
Calling all sweet tooths! Dive into this Candied Sweet Potato Casserole, your soon-to-be holiday fave! Packed with sweet, crunchy goodness, it’s the perfect mix of comfort and flavor that’s sure to light up any gathering. This delightful dish brings the flavors of fall to your table, making it an irresistible star during holiday celebrations or family dinners.
Detailed Ingredients with measures
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup butter, melted
- 1 cup chopped pecans
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
Directions
1. Preheat your oven to 350°F (175°C) and get ready for some sweet magic.
2. Boil sweet potatoes in a large pot until tender. Drain and mash them in a bowl until smooth.
3. Mix in the sugar, milk, melted butter, eggs, vanilla extract, and salt until well-blended. Pour into a greased casserole dish.
4. In another bowl, combine brown sugar and flour. Stir in the butter and pecans until crumbly. Sprinkle evenly over the sweet potato mixture.
5. Bake for about 30 minutes or until the topping is golden-brown and irresistible.
Nutritional Information
Each sweet slice is approximately:
Calories: 350 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Sodium: 220mg
Sugar: 20g
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for baking your casserole.
Step 2: Boil the Sweet Potatoes
Place the peeled and cubed sweet potatoes into a large pot. Cover with water and bring to a boil. Cook until the sweet potatoes are tender, about 15-20 minutes. Drain the potatoes once cooked.
Step 3: Mash the Sweet Potatoes
Transfer the drained sweet potatoes to a mixing bowl. Use a masher or fork to mash them until smooth and creamy.
Step 4: Combine the Casserole Ingredients
Add the granulated sugar, milk, melted butter, eggs, vanilla extract, and salt to the mashed sweet potatoes. Mix well until all ingredients are fully incorporated.
Step 5: Transfer to Casserole Dish
Pour the sweet potato mixture into a greased casserole dish, spreading it evenly.
Step 6: Prepare the Topping
In a separate bowl, combine the packed brown sugar and all-purpose flour. Mix well, then stir in the melted butter and chopped pecans until the mixture becomes crumbly.
Step 7: Add Topping to Casserole
Sprinkle the pecan topping evenly over the sweet potato mixture in the casserole dish.
Step 8: Bake the Casserole
Place the casserole in the preheated oven and bake for about 30 minutes, or until the topping turns golden brown and is slightly crispy.
Notes
Serving Suggestions
This casserole can be served as a side dish for holiday meals or as a delightful dessert.
Storage
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Ingredient Variations
Feel free to add marshmallows on top during the last 10 minutes of baking for a sweeter twist. You can also substitute pecans with walnuts or omit nuts for a nut-free version.
Nutritional Information
Each serving contains approximately 350 calories, with notable amounts of carbohydrates and sugars. Adjust ingredients to fit dietary needs as necessary.
Cook techniques
Boiling Sweet Potatoes
Start by peeling and cubing the sweet potatoes before boiling them in a large pot. This method softens the potatoes quickly and prepares them for mashing.
Mashing
Once the sweet potatoes are tender, drain them and transfer to a mixing bowl. Use a potato masher or fork to mash until smooth, ensuring no lumps remain for a creamy texture.
Mixing Ingredients
Combine the sugar, milk, melted butter, eggs, vanilla extract, and salt with the mashed sweet potatoes. Mix thoroughly until all ingredients are well-blended to create a uniform base for the casserole.
Preparing the Topping
In a separate bowl, mix brown sugar and flour. Incorporate melted butter and chopped pecans until the mixture resembles a crumbly texture, which will create a delicious topping when baked.
Baking
Pour the sweet potato mixture into a greased casserole dish and sprinkle the topping evenly. Bake in a preheated oven at 350°F (175°C) for about 30 minutes until the topping is golden-brown.
FAQ
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but be sure to drain them well and adjust the sugar quantity since canned varieties can be sweeter.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole without baking and store it in the refrigerator overnight. Just bake it when you’re ready to serve.
What can I substitute for pecans?
If you’re not a fan of pecans, walnuts or almonds make excellent substitutes, and you can also omit nuts altogether for a nut-free version.
Is there a vegan option for this recipe?
Yes, you can substitute the eggs with flax eggs or applesauce, replace the milk with a plant-based alternative, and use vegan butter to make it vegan-friendly.
Conclusion
