Sweet potato casserole with caramelised pecans
Indulge in a delightful Sweet Potato Casserole topped with caramelized pecans. This easy-to-make recipe features creamy sweet potatoes seasoned with butter, cinnamon, and a hint of salt, all crowned with a layer of brown sugar-coated pecans. Perfect for holiday feasts or as a comforting side dish, this casserole is sure to be a crowd-pleaser!
- 08 Mar 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Sweet potato casserole with caramelised pecans is a classic, comforting dish perfect for holiday gatherings or as a heartwarming side dish for any meal. The natural sweetness of the sweet potatoes paired with the crunchy, caramelized pecans creates a delightful combination of textures and flavors that will leave everyone coming back for more.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel the sweet potatoes if desired (you can also leave the skins on for added nutrients and texture).
- Cut the sweet potatoes into roughly 1-inch chunks for faster and more even cooking.
- Place the sweet potato chunks in a large pot and cover with water.
- Add a dash of salt to the water.
- Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook until the sweet potatoes are tender (about 15-20 minutes).
- Drain the sweet potatoes and let them steam dry for a few minutes.
- Transfer the cooked sweet potatoes to a large mixing bowl.
- Mash them until smooth using a potato masher or fork.
- Add the melted butter and cinnamon to the mashed sweet potatoes. Mix well until everything is incorporated.
- Taste and add a dash of salt if needed.
- Transfer the mashed sweet potato mixture into a greased baking dish, spreading it out into an even layer.
- In a small skillet over medium heat, toast the pecans for about 3-5 minutes, stirring frequently to avoid burning.
- Add the brown sugar and a splash of water to the skillet. Stir constantly until the sugar has melted and coated the pecans, about another 3-5 minutes. Be careful not to burn the sugar.
- Once the pecans are caramelized and the sugar is melted, remove from heat.
- Sprinkle the caramelized pecans evenly over the top of the sweet potato mixture in the baking dish.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is slightly golden and the casserole is heated through.
- Remove the casserole from the oven and let it cool slightly before serving.
- Serve warm and enjoy!
Tips:
- Ensure the sweet potatoes are cooked until they are tender to get the best creamy texture in your casserole.
- You can toast the pecans lightly before caramelizing them for an extra depth of flavor.
- For a smoother casserole texture, mash the sweet potatoes thoroughly or even use a mixer.
- If you prefer a less sweet dish, reduce the quantity of brown sugar used in the caramelized pecans topping.
- Add a touch of nutmeg or vanilla extract to the sweet potato mixture for added flavor complexity.
This sweet potato casserole with caramelized pecans is sure to be a hit at your next meal. The balance of sweet, savory, and crunchy makes it a versatile dish suitable for any occasion. Enjoy the warmth and comfort it brings, and don’t be surprised if it becomes a requested favorite!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 9g | 25% |
| Sugar 18g | 18% |
| Fat | |
| Fat 18g | 20% |
| Saturated 4.39g | 15% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 1830ug | 203% |
| Choline 40mg | 7% |
| Vitamin B1 0.29mg | 25% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.59mg | 10% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.88mg | 6% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.56mg | 63% |
| Iron, Fe 2.02mg | 18% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 920mg | 27% |
| Selenium, Se 2.18ug | 4% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 1.45mg | 13% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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