Sweet Potato Casserole with Pecan Topping
Make-ahead sweet potato casserole with a brown sugar pecan topping, ready in 47 minutes and serving 12 at 280 calories per serving.
Ingredients
Brown Sugar Pecan Topping
- 1/2 cup light brown sugar 100 g
- 1/3 cup all-purpose flour 40 g
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter 57 g, softened
- 1/2 cup chopped pecans 57 g
Casserole
- 5 prebaked sweet potatoes about 3 cups flesh
- 1/2 cup granulated sugar 100 g
- 2 large eggs
- 1/4 cup unsalted butter 57 g, slightly melted
- 1/3 cup evaporated milk 80 mL, can use milk or cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon Kosher salt
Instructions
Brown Sugar Pecan Topping
- Set oven temperature to 325°F (165°C).
Casserole
- In a medium bowl, mix 1/2 cup (100 g) brown sugar, 1/3 cup (40 g) flour, 1 teaspoon cinnamon, and 1/4 cup (57 g) softened salted butter with a fork or pastry cutter, using your hands if necessary, until the mixture resembles coarse crumbs. Fold in 1/2 cup (57 g) chopped pecans.
- Remove the flesh from 5 prebaked sweet potatoes into a large bowl and mash with a potato masher until you have about 3 cups.
- Add 1/2 cup (100 g) granulated sugar, 2 large eggs, 1/4 cup (57 g) melted unsalted butter, 1/3 cup (80 mL) evaporated milk, 1 teaspoon vanilla extract, and 1/2 teaspoon Kosher salt, stirring until smooth. Distribute the mixture evenly in a 9x13-inch baking dish (or an 11x8-inch dish for a thicker casserole). Scatter the pecan topping uniformly over the sweet potato mixture.
- Bake for 25 to 30 minutes, until the topping is lightly browned and caramelized.
- If adding marshmallows, sprinkle them over the top and broil for 2 minutes, until golden brown and gooey.