Sweet Potato Casserole with Pecans
A great one-step sweet potato casserole, no pre-cooking, with a pecan crumble topping. The best sweet potato casserole dish.
Servings: 12 + servings
Ingredients
- 4 lbs sweet potatoes 4 large sweet potatoes peel and dice into 1" pieces (you can leave the skin on)
- 4 T butter diced into small pieces
- 1/2 teaspoon cinnamon
- 1/4- 1/2 teaspoon nutmeg
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans 4 oz
additional items to add in
- 1/2 cup coconut
- marshmallows for the die-hard marshmallow lovers can be placed on 1/2 or small portion
Instructions
- Preheat oven to 375°, and have a 13x9 pan ready.
- Wash, peel, and dice sweet potatoes.
- Place them into the pan.
- Place the butter, cinnamon, nutmeg, brown sugar, flour, and pecans into a bowl and mix well.
- Place topping over sweet potatoes. (or simply layer the butter then topping, and pecans)
- Cover with foil.
- Bake at 375° for 30-45 minutes or until sweet potatoes are tender when tested with a knife. You can keep them more firm or more soft depending on preference. I like them to hold the shape without being mushy, timing will also depend on how large you cut the pieces.
- Continue to bake for 15 minutes uncovered, to crisp the topping.
- *If cooking it straight from the fridge cook for 1 hour and crisp the last few minutes.
- You can bake the sweet potatoes and remove them from th oven with the foil on, adn put it back in the oven to crisp the top a bit later if you need the oven space for other items.