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Candied sweet potato casserole Recipe

American · Side dish · 75 min total

A classic Southern holiday side dish featuring tender sweet potatoes baked in a buttery brown sugar glaze with a crunchy pecan topping.

Ingredients

• 4 large sweet potatoes (about 3 lbs), peeled and sliced into 1/4-inch rounds
• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Place sweet potato slices in a large pot and cover with water. Bring to a boil and cook for 8-10 minutes until just tender. Drain well.
3. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar, maple syrup, cinnamon, nutmeg, and salt. Cook for 2 minutes until smooth, then remove from heat.
4. Arrange half of the sweet potato slices in the prepared baking dish. Pour half of the brown sugar mixture over them. Layer remaining sweet potatoes and top with remaining brown sugar mixture.
5. In a medium bowl, combine pecans, flour, and granulated sugar. Cut in cold butter pieces using a pastry blender or fingers until mixture resembles coarse crumbs. Sprinkle evenly over the casserole.
6. Bake uncovered for 35-40 minutes until topping is golden and bubbly. Let cool for 10 minutes before serving.

Tips

• For extra flavor, add 1 teaspoon vanilla extract to the brown sugar mixture.
• Can be assembled a day ahead; refrigerate and add topping just before baking.
• Leftovers keep well in the refrigerator for up to 4 days; reheat in the oven.

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