Description
A cozy, kid-friendly sweet potato cornbread casserole with a brown sugar pecan topping. Perfect for rainy days, this forgiving recipe allows children to help with prep and results in a warm, autumnal dish.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb / 450g), roasted and mashed
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar (or brown sugar)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted (for topping)
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 400°F (200°C). Poke holes in sweet potatoes with a fork and roast for 45-60 minutes until soft. Let cool for 10 minutes, then scoop out flesh and mash until smooth.
- In a mixing bowl, combine mashed sweet potatoes, melted butter, sugar, egg, vanilla, cinnamon, nutmeg, and salt. Stir until just combined.
- In a small bowl, mix the topping ingredients: melted butter, brown sugar, and chopped pecans.
- Spread the sweet potato mixture evenly into a 9×9 inch baking dish.
- Sprinkle the pecan topping evenly over the sweet potato base.
- Bake at 350°F (175°C) for 25-30 minutes, until the top is golden and bubbly.
- Let cool for 10 minutes before serving to allow the casserole to set.
Notes
Roasting the sweet potatoes concentrates sweetness and prevents a watery texture. Do not overmix the batter to avoid a dense result. Let the casserole cool for 10 minutes before cutting to ensure it holds its shape. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 180
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 3
- Protein: 3
Keywords: sweet potato cornbread, fall recipe, kid-friendly baking, rainy day recipe, pecan topping, cornbread casserole, autumn cooking