SPICED PECAN SWEET POTATO CASSEROLE😍
Here’s me trying to convince you that sweet potatoes should have a way bigger role at your Thanksgiving than just chillin under some marshmallows. A twist on a classic, you get buttery whipped sweet potatoes with a slightly spicy crunchy topping that makes for the BEST combo. Easy to make ahead and easy enough to bring to a Friendsgiving, you’re gonna love this!
Make Ahead Instructions:
-
You can prep ahead by either baking off the sweet potatoes 2-3 days in advance, or make the whole casserole 1-2 days in advance.
-
Prepare the casserole through Step 6, cover with plastic wrap and refrigerate for up to 2 days. Make the topping just before baking and bake as directed before serving.
-
To reheat, bake covered at 350 degrees for 10 minutes, then uncover for 3-5 minutes.
Spiced Pecan Sweet Potato Casserole
Ingredients
Instructions
- Preheat the oven to 350 degrees. Prick sweet potatoes a few times with a fork, add to a baking sheet and roast until tender, about 1 hour. Remove from oven and let cool.
- While cooling, make your pecan topping by adding the pecans, flour, brown sugar, cayenne, salt, and melted butter to a mixing bowl and mix until combined.
- Once cool enough to handle, peel the sweet potatoes and add to a large mixing bowl with the brown sugar. Whip using an electric mixer for about 1 minute or until fluffy. If you don’t have an electric mixer, you can do this by mashing by hand for a more rustic texture.
- Add in the melted butter, milk, cinnamon, and salt and mix to combine.
- Add in the eggs and mix until just combined, don’t overmix.
- Spread the sweet potato mixture evenly into a 9″x13” baking dish.
- Top your casserole with the pecan mixture and bake at 350 degrees for 30-35 minutes until the pecans are golden brown. Serve and enjoy!