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Sweet Potato Casserole
Mashed sweet potato topped with a crunchy pecan-brown sugar crumble — a Thanksgiving favourite.
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20 minPrep🔥
40 minCook🍽️
8Serves📊
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Ingredients
- 1.5kg sweet potatoes
- 80g butter, softened
- 100ml milk
- 2 eggs
- 100g brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- For topping: 100g flour, 100g brown sugar, 80g butter, 100g pecans chopped
Instructions
- Boil and mash the sweet potatoes.
- Beat in butter, milk, eggs, sugar, vanilla and cinnamon.
- Spread in a baking dish.
- Mix topping ingredients until crumbly and scatter over.
- Bake at 180C for 35-40 minutes until golden and bubbling.
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Tara’s tips
- Don't over-sweeten the potato — the topping is sugary.
- Pecans toast as it bakes.
Serving suggestions
- Lovely warm.
Storage & reheating
Keeps 3 days; reheats well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Use other nuts?
Walnuts work; almonds too.
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