Introduction: A Harmonious Blend of Sweet and Nutty Flavors
Sweet Potato Pecan Casserole is a delightful dish that perfectly encapsulates the essence of comfort food with a festive twist. This casserole combines the natural sweetness of sweet potatoes with the rich, nutty texture of pecans, topped with a crispy, caramelized crust. It’s a popular choice for holiday meals, especially during Thanksgiving and Christmas, but it’s also enjoyable any time you crave a warm, comforting side dish.
Benefits of Sweet Potato Pecan Casserole
- Nutrient-Rich: Sweet potatoes are a fantastic source of vitamins A and C, fiber, and antioxidants.
- Energy Boosting: Provides sustained energy from healthy carbohydrates.
- Versatile: Can be served as a side dish or dessert, making it perfect for diverse dining occasions.
- Crowd-Pleaser: Its sweet, creamy texture and crunchy topping are universally appealing.
Ingredients Overview
Sweet Potatoes
Why Sweet Potatoes Work for This Recipe
Sweet potatoes provide a creamy texture and a sweet, earthy base that pairs wonderfully with the crunchy pecan topping.
Health Benefits of Sweet Potatoes
They are high in beta-carotene, which is good for vision and immune function, and are an excellent source of fiber.
Pecans
Why Pecans Work for This Recipe
Pecans add a delightful crunch and nutty flavor that contrasts beautifully with the softness of the sweet potatoes.
Health Benefits of Pecans
Pecans are packed with healthy fats, protein, and antioxidants, which are beneficial for heart health and can help lower cholesterol levels.
Brown Sugar and Maple Syrup
Why These Sweeteners Work for This Recipe
Brown sugar and maple syrup deepen the natural sweetness of the sweet potatoes, enhancing the overall flavor profile with their rich notes.
Health Benefits of These Sweeteners
While these are primarily used for flavor, they do contain small amounts of minerals like calcium and potassium.
Substitutions
To cater to different dietary needs or preferences, consider these alternatives:
- Vegan Options: Use plant-based butter and a vegan marshmallow topping if desired.
- Nut-Free: Omit pecans and top with a mixture of oats and brown sugar for a crunchy, nut-free topping.
- Sugar Alternatives: Substitute coconut sugar or honey for brown sugar and maple syrup for a different sweetness profile.
Nutrition
Each serving of Sweet Potato Pecan Casserole typically contains:
- Calories: 300
- Carbohydrates: 45g
- Fats: 12g
- Proteins: 3g
Storage Instructions
Store leftover casserole in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until heated through.
Conclusion
Sweet Potato Pecan Casserole is a must-try dish for anyone who appreciates the combination of sweet and savory flavors. Its versatility as both a side and a dessert makes it ideal for holiday feasts and cozy family dinners alike. Whether you’re introducing it to your holiday table or simply making a weeknight meal special, this casserole promises to deliver satisfaction and comfort in every bite.
FAQ
- Can I prepare this casserole ahead of time? Yes, assemble the casserole a day in advance and refrigerate, then bake before serving to save time.
- How can I make the topping extra crispy? Broil the casserole for a few minutes after baking to crisp up the topping.
- What are good pairings with this casserole? It pairs beautifully with roasted meats like turkey or ham, or as part of a vegetarian spread.
Ingredients
- For the Sweet Potato Filling
- 4 large sweet potatoes
- 6 tbsp melted butter
- 3 tbsp milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp real maple syrup
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/4 tsp vanilla
- 1/8 tsp salt
- 2 eggs
- For the Brown Sugar Pecan Topping
- 2 cups pecans
- 12 tbsp butter
- 1 cup all-purpose flour
- 1 cup brown sugar packed
- 1/2 tsp cinnamon
Instructions
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Cook sweet potatoes: Place your sweet potatoes (whole, unpeeled) on the trivet (it comes with the Instant Pot) inside the Instant Pot. Add 1 cup of water. Cook on High Pressure using the Manual setting for 11 minutes. If your sweet potatoes are especially large, start with 12-13 minutes.
Let the steam release naturally once the potatoes are done. Open the Instant Pot and use tongs to remove your sweet potatoes. Set them on a cutting board to cool a bit (or you'll burn your hands!). Once cooled, you'll be able to slide the peels off easily.
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Mix up the filling: Add the cooked, peeled sweet potatoes (or use one 29-ounce can of cooked sweet potatoes - be sure to drain them) to a large mixing bowl and mash until smooth, using a potato masher. Add all filling ingredients EXCEPT the eggs, and stir to combine. Beat the eggs with a fork in a small bowl, and stir into the filling mixture.
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. Evenly spread the filling into the pan.
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Make the topping: Soften your butter in the microwave for about 20-30 seconds (it should be pretty soft - with a little bit of melted butter pooled around the softened parts). Add butter, pecans, flour, brown sugar, and cinnamon to food processor or a blender and pulse until just combined. It will be sort of a wet, clumpy mixture. Crumble it over the sweet potato filling.
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Bake: Bake for 25-28 minutes. Topping will be lightly browned. Set your oven to "broil" and broil an additional 1-3 minutes. Keep an eye on it while it broils - it can go from perfectly browned to burnt quickly.
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Serve + Store: Serve warm! Store leftovers, covered, in the fridge for up to 5 days.
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Make ahead tip: You can assemble everything the day before Thanksgiving and wait to bake it until Thanksgiving day – just cover it with foil and keep it in the fridge overnight.
You can also make + bake it the day before. Let cool at room temp, then cover and refrigerate overnight. Reheat it in the oven at 350 for a few minutes on Thanksgiving – if you microwave it to reheat the topping may get a bit soggy.