Creamy Friendsgiving Sweet Potato Casserole with Pecans (Print Version)
Creamy Friendsgiving Sweet Potato Casserole - a heartwarming side dish with a crunchy pecan topping. Perfect for sharing festive cheer!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Sweet Potato Base
01 -
3 lbs sweet potatoes, peeled and chopped
02 -
1/2 cup unsalted butter, melted
03 -
1/2 cup packed light brown sugar
04 -
1/2 cup heavy cream
05 -
1 tsp vanilla extract
06 -
1 tsp ground cinnamon
07 -
1/2 tsp ground nutmeg
→ Pecan Topping
08 -
1 cup chopped pecans
09 -
1/4 cup unsalted butter, melted
10 -
2 tbsp all-purpose flour
→ Flavor Boosters
11 -
Pinch of salt (for boiling water)
→ Optional Extras
12 -
Pinch of ground ginger (for sweet potato base)
13 -
Fresh sage (for garnish)
14 -
1 tbsp bourbon (for sweet potato base)
15 -
Pinch of cayenne pepper (for sweet potato base)
# Instructions:
01 -
First things first, get those sweet potatoes peeled and chopped into about 1-inch pieces. I usually boil them in a large pot of lightly salted water until they're fork-tender, which usually takes about 15-20 minutes. This is where I always forget to salt the water, only to remember when they're already boiling! Drain them really well; soggy sweet potatoes are a no-go for this Friendsgiving Sweet Potato Casserole.
02 -
Once drained, transfer the sweet potatoes to a large bowl. Add 1/2 cup of melted butter, the brown sugar, heavy cream, vanilla extract, cinnamon, and nutmeg. Grab your trusty potato masher (or an electric mixer if you're feeling fancy) and get to mashing until it's smooth and creamy. I like a few small lumps, gives it character, you know? Taste it now and adjust seasonings if needed – this is your chance to make it perfect!
03 -
In a separate medium bowl, combine the chopped pecans, the remaining 1/4 cup of melted butter, and the flour. Stir it all together until the pecans are evenly coated. This is going to be the glorious, crunchy crown for your Friendsgiving Sweet Potato Casserole. It smells so good even before it bakes, honestly!
04 -
Pour the mashed sweet potato mixture into a 9x13 inch baking dish, spreading it evenly. Then, sprinkle that pecan topping generously over the entire surface. Make sure you get good coverage! I've definitely piled it all in the middle before, leaving the edges bare. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes.
05 -
You're looking for that topping to be golden brown and bubbly, and the sweet potatoes heated through. If the topping starts to brown too quickly, you can loosely tent it with foil. I once forgot the foil and ended up with slightly charred pecans, which was... an experience. Keep an eye on it!
06 -
Once it's out of the oven, let your Friendsgiving Sweet Potato Casserole cool for about 10-15 minutes before serving. This lets it set up a little and prevents you from burning your tongue on that first eager bite. The smell of warm pecans and sweet spices filling your kitchen is just the best, truly.
# Notes:
01 -
Don't boil your sweet potatoes too long; they'll get watery, and nobody wants that mush.
02 -
This casserole is a make-ahead champ! Assemble it the day before, cover, and bake when you're ready.
03 -
No heavy cream? Milk works in a pinch, but the texture might be a little less rich, just warning you.
04 -
A sprinkle of fresh sage over the top before serving? Trust me, it adds something special.
# Tools You'll Need:
01 -
Large pot
02 -
potato masher or electric mixer
03 -
large mixing bowls
04 -
9x13 inch baking dish
# Nutrition Facts (Per Serving):
Calories: 400-500
Total Fat: 25-35g
Total Carbohydrate: 45-55g
Protein: 4-6g