Sweet Potato Casserole - Rancho Pecana
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Sweet Potato Casserole

Get ready to wow your Thanksgiving guests with this sweet potato casserole recipe with a nutty crumb topping to give it the perfect crunchy contrast. We recommend using a 2-quart baking dish for this recipe. Don’t worry it’s an easy recipe that can be used throughout the holidays!

Ingredients for Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed 

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Ingredients for Topping:

1/2 cup pecan flour from Rancho Pecana

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup pecan pieces from Rancho Pecana

Directions

  1. Sweet potatoes recipe: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water.
  2. Bring to a boil and then lower the heat to a simmer and cook until the potatoes are very tender (15 to 20 minutes).
  3. Drain and cool. Mash the sweet potatoes.
  4. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  5. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  6. For the topping: Combine the pecan flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.
  7. Stir in the pecan pieces to the topping mix.
  8. Spread the mixture over the top of the sweet potatoes in an even layer.
  9. Bake until mostly set in the center and golden on top (25-30 minutes).
  10. Serve hot and enjoy!