📝 About This Recipe
This quintessential Southern side dish is a masterclass in texture and warmth, bridging the gap between a savory accompaniment and a decadent dessert. Velvety mashed sweet potatoes are infused with aromatic vanilla and warm spices, then topped with a buttery, salt-kissed pecan crumble that shatters beautifully with every spoonful. It is a beloved centerpiece of the American holiday table, offering a nostalgic taste of comfort that balances natural earthiness with a sophisticated praline finish.
🥗 Ingredients
The Sweet Potato Base
- 4 pounds Sweet Potatoes (peeled and cut into 1-inch cubes)
- 1/2 cup Unsalted Butter (melted and cooled slightly)
- 1/4 cup Whole Milk (at room temperature)
- 1/2 cup Granulated Sugar
- 2 Large Eggs (beaten, at room temperature)
- 1 tablespoon Pure Vanilla Extract (high quality)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Kosher Salt
The Praline Topping
- 1 cup Light Brown Sugar (firmly packed)
- 1/3 cup All-Purpose Flour
- 1 cup Pecans (roughly chopped)
- 1/3 cup Unsalted Butter (cold, cut into small cubes)
- 1/4 teaspoon Flaky Sea Salt (for finishing)
Optional Garnish
- 1 cup Mini Marshmallows (optional for a traditional hybrid topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x13 inch ceramic baking dish or a 3-quart casserole dish with butter and set aside.
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2
Place the cubed sweet potatoes in a large pot and cover with cold water by at least an inch. Add a pinch of salt to the water.
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3
Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender when pierced with a fork.
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4
Drain the potatoes thoroughly in a colander. Return them to the warm pot for 1-2 minutes over low heat to steam off any excess moisture; this ensures a creamy, not watery, consistency.
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5
Transfer the potatoes to a large mixing bowl. Mash them until smooth using a potato masher, or use an electric hand mixer on low speed for a silkier texture.
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6
Add the melted butter, milk, granulated sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and kosher salt to the mashed potatoes.
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7
Whisk or beat the mixture until all ingredients are fully incorporated and the base is light and fluffy.
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8
Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
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9
In a separate medium bowl, prepare the topping by combining the brown sugar, flour, and chopped pecans.
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10
Add the cold cubed butter to the topping mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse, pea-sized crumbs.
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11
Sprinkle the pecan topping evenly over the sweet potato base. If using marshmallows, scatter them over the top now or during the last 5 minutes of baking.
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12
Bake for 40-45 minutes. The topping should be golden brown and bubbling, and the center should be set.
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13
Remove from the oven and sprinkle with a touch of flaky sea salt to balance the sweetness. Let the casserole rest for 5-10 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
For the best flavor, roast the sweet potatoes whole in their skins at 400°F instead of boiling; then peel and mash for a deeper, caramelized taste. Ensure your eggs are at room temperature so they incorporate smoothly without curdling the melted butter. If you prefer a crunchier topping, toast the pecans in a dry pan for 3 minutes before adding them to the crumble mixture. To make this ahead of time, prepare the base and topping separately, refrigerate, and assemble just before baking. Avoid over-mixing the potatoes once the eggs are added, as this can lead to a 'gummy' texture.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey or honey-glazed ham for a classic holiday feast. Pair with a crisp, acidic white wine like a Dry Riesling or a sparkling Cider to cut through the richness. Accompany with a side of sautéed garlicky green beans or a bright kale salad to provide a fresh contrast. For a Southern twist, serve with a dollop of bourbon-infused whipped cream if enjoying as a semi-dessert. This dish also pairs beautifully with roasted Brussels sprouts tossed in a balsamic glaze.