Description
A warm and sweet baked sweet potato casserole with a crunchy nut topping, perfect for holidays and family gatherings.
Ingredients
Scale
- 3 cups sweet potatoes (cooked and scooped from skins)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 5 tablespoons melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (or half-and-half or whole milk)
- 3 tablespoons melted butter (for topping)
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 400°F (200°C) and bake the sweet potatoes until tender, about 1 hour. Once cooled, scoop out the flesh and let it reach room temperature.
- In a mixing bowl, combine the sweet potatoes, sugar, cinnamon, nutmeg, melted butter, eggs, vanilla extract, and cream. Beat until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, mix melted butter, brown sugar, flour, and chopped nuts until crumbly. Sprinkle over the sweet potato mixture.
- Bake at 325°F (160°C) for 25-30 minutes until set and golden brown.
- For extra crunch, broil for 1-3 minutes at the end. Let it rest for 10 minutes before serving.
Notes
Store leftovers in the fridge for 3-4 days or freeze portions for up to 2 months. Reheat in the oven for best results.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg