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Southern Sweet Potato Bake

Southern Sweet Potato Bake

Classic Southern sweet potato casserole with a creamy spiced filling and buttery brown sugar pecan crumble topping
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10

INGREDIENTS

Sweet Potato Filling

  • 3 lb sweet potatoes peeled and cut into chunks
  • 1 2 cup granulated sugar
  • 1 2 cup packed light brown sugar
  • 1 2 cup unsalted butter melted
  • 2 large eggs
  • 1 3 cup evaporated milk or whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 4 tsp ground nutmeg optional
  • 1 2 tsp kosher salt.

Pecan Crumble Topping

  • 1 cup chopped pecans
  • 3 4 cup packed light brown sugar
  • 1 2 cup all purpose flour
  • 6 tbsp unsalted butter melted
  • pinch of kosher salt.

INSTRUCTIONS

Sweet Potato Filling

  • heat oven to 350 F and grease a 9 by 13 inch baking dish
  • boil sweet potatoes in salted water until very tender then drain well and mash until smooth
  • whisk in granulated sugar brown sugar melted butter eggs evaporated milk vanilla cinnamon nutmeg and salt until creamy then spread evenly in the baking dish.

Pecan Crumble Topping and Bake

  • mix pecans brown sugar flour melted butter and salt until crumbly
  • sprinkle topping evenly over the sweet potato layer
  • bake until set in the center and golden on top then cool 10 minutes before serving.

Notes

1. For extra smooth texture puree the filling with a mixer or blender. Make ahead by assembling and refrigerating up to 24 hours then bake as directed adding 5 to 10 minutes. Swap pecans for walnuts or omit nuts and use an oat topping. For a marshmallow version add 2 cups mini marshmallows for the last 10 minutes of baking

Nutrition

Calories: 360kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g