Pecan-Topped Sweet Potato Casserole
Here is how to make a dish for your holiday table of Pecan-Topped Sweet Potato Casserole. It consists of luscious, spiced, whipped sweet potatoes, with a wonderful crumbly mixture of brown sugar, butter, flour and pecans on top. Festive and scrumptious!
Here is how to make a dish for your holiday table of Pecan-Topped Sweet Potato Casserole. It consists of luscious, spiced, whipped sweet potatoes, with a wonderful crumbly mixture of brown sugar, butter, flour and pecans on top. Festive and scrumptious!
- Carbohydrate 76.3682131081081 g
- Cholesterol 588.925304054054 mg
- Fat 35.3268183108108 g
- Fiber 0.114399995803833 g
- Protein 15.9956523648649 g
- Saturated Fat 18.3936646216216 g
- Serving Size 1 1 Serving (230g)
- Sodium 178.261236486486 mg
- Sugar 76.2538131123043 g
- Trans Fat 3.7107157972973 g
- Calories 676 calories
Step-by-step
- In a large mixing bowl, mash 3 cups cooked sweet potatoes and mix with ? cup sugar, 2 eggs, 1 stick melted butter or margarine, 1 teaspoon vanilla, and 1 teaspoon ground nutmeg.
- Pour into a greased 8-inch by 10-inch (or similar) oven-proof baking dish.
- Now make the topping: Mix ? cup flour, ? stick cool butter or margarine, 1 cup light brown sugar, and 1 cup chopped pecans, until crumbly.
- Sprinkle topping over the sweet potato mixture in the baking dish, and bake at 350 degrees until bubbly and beginning to brown on top (about 20 to 30 minutes).
Sweet potatoes provide the structural foundation and natural moisture that keeps this casserole cohesive without requiring excessive added liquids. Whipping the cooked tubers with eggs, sugar, and melted butter creates a dense, custard-like base that sets firmly during baking as the proteins in the eggs coagulate under heat. Incorporating an electric hand mixer speeds up the smoothing process significantly, breaking down stubborn fibers into a uniform puree that incorporates spices evenly. Nutmeg and vanilla extract supply warmth that cuts through the inherent sweetness of the vegetable base, anchoring the flavor profile with aromatic depth. When constructing the crumb topping, utilizing cold butter rather than melted fat is essential for achieving a sandy, friable texture that contrasts sharply with the soft interior beneath. Cutting that cold butter into the flour and light brown sugar yields discrete pockets of fat that melt slowly in a 350-degree oven, creating distinct pockets of crispness instead of a solid sheet. Chopped pecans distributed throughout this flour-and-sugar matrix toast during the 20 to 30 minute baking window, releasing essential oils that temper the rich sweetness of the brown sugar. Leftover portions store securely in the refrigerator for up to three days, though the pecan topping will soften over time due to moisture migration from the sweet potato layer. Reviving that day-old crunch requires returning individual portions to a 350-degree oven for ten minutes, which gently reheats the interior while re-crisping the toasted nut surface.
