Brown's Sweet Potato Casserole

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, spiced sweet potato casserole topped with a buttery, crunchy pecan crumble for a comforting side dish. This American-inspired vegetarian recipe, ready in about 65 minutes, pairs sweet potatoes, butter, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 2 lbs peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Simmer for 20-25 minutes until fork-tender, then drain and return to the pot.
  2. Step 2: Add 3 tbsp melted butter, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 cup milk to the pot. Mash until smooth and creamy, adding more milk if needed to reach a spreadable consistency.
  3. Step 3: Transfer the sweet potato mixture to a greased 8x8-inch baking dish and smooth the top. In a small bowl, mix 1/2 cup chopped pecans, 2 tbsp melted butter, and 1/4 cup brown sugar. Sprinkle evenly over the sweet potato layer.
  4. Step 4: Bake for 25-30 minutes, or until the topping is golden brown and bubbling around the edges.

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