Sweet Potato Casserole with Pecan Topping

Ingredients

• 4 lb Sweet Potatoes (peeled and cut into 1‑inch cubes)
• 3 Large Eggs (room temperature)
• 0.5 cup Granulated Sugar
• 6 tbsp Unsalted Butter (melted for the custard mixture)
• 3 tbsp Unsalted Butter (cold, diced for crumb topping)
• 0.5 tbsp Vanilla Extract (pure vanilla)
• 1 cup Dried Cranberries (optional raisins or omit)
• 0.67 cup Brown Sugar (packed)
• 0.33 cup All-Purpose Flour
• 1 cup Pecans (coarsely chopped)

Instructions

1. Peel and Cube Sweet Potatoes

   Peel the sweet potatoes and cut them into uniform 1‑inch cubes so they cook evenly.

   Time: PT10M

2. Boil Sweet Potatoes

   Place the cubed potatoes in a large pot, cover with cold water, bring to a medium boil and cook uncovered for 10‑15 minutes until easily pierced with a fork.

   Time: PT15M

3. Preheat Oven

   While the potatoes are boiling, preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

4. Drain Potatoes

   Using oven mitts, carefully pour off the hot water and let the potatoes sit in the pot to steam off excess moisture.

   Time: PT3M

5. Mash Sweet Potatoes

   Using an electric hand mixer, mash the potatoes until smooth and creamy.

   Time: PT5M

6. Prepare Egg‑Sugar‑Butter Mixture

   In a medium bowl whisk together 3 large eggs, ½ cup granulated sugar, 6 tbsp melted butter, and ½ tbsp vanilla extract until fully combined.

   Time: PT5M

7. Combine Mixture with Potatoes

   Pour the egg mixture into the mashed sweet potatoes, whisk until incorporated, then fold in 1 cup dried cranberries.

   Time: PT3M

8. Transfer to Casserole Dish

   Spread the sweet potato mixture into a greased 9‑by‑13‑inch casserole dish and smooth the top with a spatula.

   Time: PT2M

9. Make Crumb Topping

   In a small bowl whisk together 2/3 cup brown sugar and 1/3 cup flour. Add 3 tbsp cold diced butter and rub with fingertips until pea‑sized crumbs form, then stir in 1 cup coarsely chopped pecans.

   Time: PT5M

10. Add Topping

    Evenly sprinkle the crumb mixture over the surface of the casserole.

    Time: PT1M

11. Bake

    Bake uncovered in the center of the preheated oven for 35‑40 minutes, until the topping is golden‑brown and the edges of the sweet potato layer puff slightly.

    Time: PT40M

    Temperature: 350°F

12. Cool Slightly and Serve

    Remove from oven, let stand 5 minutes to set, then serve while warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g