This Sweet Potato Casserole with Pecan Topping recipe is, hands down, the best recipe for sweet potato casserole I’ve ever tasted! It ranks near the top of the many recipes that have passed over our Thanksgiving table over the years. With this recipe, you get tender sweet potatoes, whipped to perfection, and topped with a pecan streusel topping (pecan crumble topping) that elevates the dish to dessert table status! It’s versatile enough that you can add or take away topping ingredients depending on your guests’ tastes.
How to Make Sweet Potato Casserole with Pecan Topping
Sweet potatoes – you can use canned sweet potatoes or about 3 ½ cups cooked and mashed sweet potatoes. If you like it more chunky use a potato masher. Or if you prefer a more whipped consistency, use an electric mixer. Milk – any type will work Brown sugar – dark or light brown works great Butter – melted, I prefer unsalted butter Egg – slightly beaten (large to extra large eggs) Vanilla extract – just about a teaspoon Salt – half a teaspoon or to taste
Optional Add-Ins
Cinnamon Apple Maple Syrup Honey
brown sugar pecans – chopped shredded coconut flour butter – melted
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