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Delicious Sweet Potato Casserole with Pecans is a creamy, sweet, and crunchy side dish full of Fall spice. Perfect side dish for the holidays or a Sunday dinner.
The traditional candied sweet potato recipe made with marshmallows has never been my favorite sweet potato recipe. In fact, I would easily pass it by.
But this sweet potato recipe is different. It is a dish that my family loves and expects on the table at the holidays. It has a creamy sweet potato base with crunchy brown sugar and pecan topping. Super simple to make and a hit every time. Give sweet potatoes another chance with this recipe.
Sweet Potato Casserole Ingredients
To make this dish I choose 3 medium sweet potatoes. If you are serving a crowd you can add a 4th sweet potato.
The remaining ingredients should be right from your refrigerator and pantry. Sugar, milk, melted butter, eggs along with vanilla and Allspice finish the sweet potato casserole base.
This dish isn't finished until you sprinkle a topping of brown sugar, flour, butter, cinnamon, and pecans.
What is the Difference Between Sweet Potatoes and Yams
The terms sweet potato and yam are often used interchangeably. The fact is they are similar, but different root vegetables.
Sweet potatoes are typically what we see in local grocery stores. Orange skin, with a sweet and moist pulp, once cooked. They come in several varieties, the most common with orange pulp, but you can also find them with white or purpose.
Yams have brown, rough skin and are generally more firm and starchy. Yams are more compatible with regular potatoes. While you may be able to find yams in your local grocery store, they are more readily available in international markets.
Can This Casserole Be Made Ahead
When planning a big holiday meal I am always looking for time savers.
Boiling the sweet potatoes ahead works great. Up to 2 days prior to your meal, clean and scrub your sweet potatoes, then boil until fork tender.
Mix the sweet potato base, add to your casserole dish (#ad). Cover.
Prepare the pecan topping, and place in a zip lock bag.
About an hour prior to your meal, pull the sweet potato mixture out of the refrigerator, sprinkle with the pecan topping, and let the mixture come to room temperature for approximately one hour. Bake as normal.