Roasted Sweet Potato Casserole with Pecan Topping
A comforting and flavorful casserole combining roasted sweet potatoes with a crunchy pecan topping, perfect for holiday gatherings or cozy dinners.
Ingredients
Sweet Potatoes
- 3 lbs sweet potatoes, scrubbed
- 4 tbsp unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
Pecan Topping
- 1 cup pecan halves, roughly chopped
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter, chilled and cubed
- 2 cups mini marshmallows
Instructions
- Preheat oven to 400°F (200°C). Poke holes in sweet potatoes and roast for 45–55 minutes.
- Cool, then scoop flesh into a bowl and mix with melted butter, sugar, cream, cinnamon, nutmeg, salt, and vanilla until smooth.
- Spread mixture into a greased 9x13 inch dish. Prepare pecan streusel by combining pecans, sugar, flour, and chilled butter until crumbly.
- Sprinkle streusel over sweet potato layer and bake at 350°F (175°C) for 20–25 minutes until golden. Optional: top with marshmallows and broil briefly.
Notes
For extra flavor, toast the pecans before chopping.