Print

Perfect Brown Sugar Glazed Sweet Potato Casserole Best Recipe

brown sugar glazed sweet potato casserole - featured image
Print Recipe

This perfect brown sugar glazed sweet potato casserole with pecans is the kind of recipe that becomes a tradition without you even planning it. It’s simple enough for a weeknight, special enough for a holiday, and forgiving enough that even a beginner cook can pull it off with confidence.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 6 tablespoons unsalted butter, divided
  • ¾ cup light brown sugar, packed
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup pecan halves
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Peel and chop the sweet potatoes into 1-inch cubes.
  2. Place the cubes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until a fork slides into the largest piece with no resistance. Drain in a colander and let sit for 2 minutes to steam dry.
  3. Return the drained potatoes to the pot. Add 2 tablespoons of the butter, the heavy cream, vanilla, and salt. Mash until smooth, but don’t overwork them. Let the mixture cool for 5 minutes, then stir in the beaten eggs until fully incorporated.
  4. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spread the mashed sweet potato mixture evenly into the dish, smoothing the top with a spatula.
  5. In a small skillet over medium heat, melt the remaining 4 tablespoons of butter. Add the packed brown sugar and cinnamon (if using). Stir constantly for 2-3 minutes, until the sugar is fully dissolved and the mixture is bubbling and smooth. Remove from heat.
  6. Stir the pecan halves into the warm glaze, making sure each one is coated.
  7. Spoon the glazed pecan mixture evenly over the top of the sweet potato casserole. Bake for 25-30 minutes, until the edges are bubbly and the topping is golden brown.
  8. Let the casserole sit for 10 minutes after it comes out of the oven before serving.

Notes

Don’t overboil the potatoes to avoid a watery casserole. Toast the pecans in the glaze for best flavor. Room temperature eggs help prevent lumps. Let the casserole rest for 10 minutes before serving for cleaner slices. Watch the oven closely in the last 5 minutes to prevent burning the brown sugar.

Nutrition

Keywords: sweet potato casserole, brown sugar glaze, pecan topping, Thanksgiving side dish, holiday recipe, comfort food, easy casserole

Find it online: https://spoonluma.com/perfect-brown-sugar-glazed-sweet-potato-casserole-best-recipe/