Sweet Potato Casserole
Sweet Potato Casserole
Ingredients
For the Sweet Potato Filling
- 3 sweet potatoes, medium
- 1 tablespoon olive oil
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1/2 cup half & half
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the Pecan Crumble Topping
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1/2 cup pecans, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with aluminum foil. Using a fork, poke several holes all over the sweet potatoes. Drizzle the sweet potatoes with olive oil and rub to coat evenly.
⏱️ 5 min•🌡️ 400
- 2
Place the prepared sweet potatoes on the foil-lined baking sheet and bake for 45 to 55 minutes, or until they are fork-tender.
⏱️ 50 min•🌡️ 400
- 3
Once baked, remove the sweet potatoes from the oven and let them cool slightly until they are comfortable to handle. Carefully peel the skin from the sweet potatoes and transfer the orange flesh to the bowl of a stand mixer.
⏱️ 7 min
- 4
To the stand mixer bowl with the sweet potato flesh, add the granulated sugar, melted butter, half & half, beaten eggs, ground cinnamon, ground nutmeg, and vanilla extract. Whisk the mixture starting on low speed, gradually increasing to medium-high, until the mixture is light and fluffy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and mix for another 1 minute.
⏱️ 5 min
- 5
In a separate medium-sized bowl, combine the light brown sugar, all-purpose flour, and chopped pecans. Mix these ingredients together with a spatula until they are well combined and form a crumbly mixture.
⏱️ 3 min
- 6
Place the pecan crumble topping mixture in the refrigerator to chill for about 15 minutes. This helps the crumble hold its texture during baking.
⏱️ 15 min
- 7
While the topping chills, preheat your oven to 350°F.
⏱️ 5 min•🌡️ 350
- 8
Spread the sweet potato filling evenly into a 9x13 inch baking dish or a cast-iron skillet, smoothing the top with a spatula.
⏱️ 3 min
- 9
Evenly sprinkle the chilled pecan crumble topping over the sweet potato layer.
⏱️ 1 min
- 10
Bake the casserole for 40 to 45 minutes, or until the topping is golden brown and the sweet potato filling is set.
⏱️ 42 min•🌡️ 350
- 11
Remove the casserole from the oven and let it cool for approximately 10 minutes to allow it to set before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Casserole
Ingredients
For the Sweet Potato Filling
- 3 sweet potatoes, medium
- 1 tablespoon olive oil
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1/2 cup half & half
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the Pecan Crumble Topping
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1/2 cup pecans, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with aluminum foil. Using a fork, poke several holes all over the sweet potatoes. Drizzle the sweet potatoes with olive oil and rub to coat evenly.
⏱️ 5 min•🌡️ 400 - 2
Place the prepared sweet potatoes on the foil-lined baking sheet and bake for 45 to 55 minutes, or until they are fork-tender.
⏱️ 50 min•🌡️ 400 - 3
Once baked, remove the sweet potatoes from the oven and let them cool slightly until they are comfortable to handle. Carefully peel the skin from the sweet potatoes and transfer the orange flesh to the bowl of a stand mixer.
⏱️ 7 min - 4
To the stand mixer bowl with the sweet potato flesh, add the granulated sugar, melted butter, half & half, beaten eggs, ground cinnamon, ground nutmeg, and vanilla extract. Whisk the mixture starting on low speed, gradually increasing to medium-high, until the mixture is light and fluffy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and mix for another 1 minute.
⏱️ 5 min - 5
In a separate medium-sized bowl, combine the light brown sugar, all-purpose flour, and chopped pecans. Mix these ingredients together with a spatula until they are well combined and form a crumbly mixture.
⏱️ 3 min - 6
Place the pecan crumble topping mixture in the refrigerator to chill for about 15 minutes. This helps the crumble hold its texture during baking.
⏱️ 15 min - 7
While the topping chills, preheat your oven to 350°F.
⏱️ 5 min•🌡️ 350 - 8
Spread the sweet potato filling evenly into a 9x13 inch baking dish or a cast-iron skillet, smoothing the top with a spatula.
⏱️ 3 min - 9
Evenly sprinkle the chilled pecan crumble topping over the sweet potato layer.
⏱️ 1 min - 10
Bake the casserole for 40 to 45 minutes, or until the topping is golden brown and the sweet potato filling is set.
⏱️ 42 min•🌡️ 350 - 11
Remove the casserole from the oven and let it cool for approximately 10 minutes to allow it to set before serving.
⏱️ 10 min