Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the Pecan Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Boil sweet potatoes until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the cooked sweet potatoes. Add milk, melted butter, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Pour the sweet potato mixture into the prepared baking dish.
- In a separate bowl, combine flour, brown sugar, and chopped pecans. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is bubbly.
- Let cool slightly before serving. Enjoy!
Notes
For a smoother casserole, use an electric mixer to blend the sweet potato mixture. You can substitute maple syrup for granulated sugar for a richer flavor. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Add a dash of orange zest to the sweet potato mixture for a bright, citrusy note.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg