This sweet potato pecan breakfast casserole is a delightful and nutritious dish perfect for a cozy brunch bake. With a sweet potato base and a crunchy pecan topping, it offers a satisfying combination of flavors and textures.
This make-ahead morning recipe is ideal for busy weekends, allowing you to prepare it in advance and simply bake it when ready to serve.
Delicious Sweet Potato Pecan Breakfast Casserole
This breakfast casserole features a creamy sweet potato base mixed with eggs and spices, topped with a crunchy pecan mixture for added texture. The recipe takes about 1 hour from start to finish and serves 6 people.
Ingredients
- 4 cups mashed sweet potatoes (about 4 medium sweet potatoes)
- 6 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1/2 cup rolled oats
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 350°F (175°C). Peel and boil the sweet potatoes until tender, then mash them in a large bowl.
- Mix the Base: In the bowl with the mashed sweet potatoes, add eggs, milk, vanilla extract, cinnamon, nutmeg, salt, and pepper. Mix until well combined.
- Prepare the Topping: In a separate bowl, combine chopped pecans, brown sugar, melted butter, and rolled oats. Mix until the pecans are well coated.
- Assemble the Casserole: Grease a 9×13-inch baking dish. Pour the sweet potato mixture into the dish and spread it evenly. Sprinkle the pecan topping over the sweet potato base.
- Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Serve: Let the casserole cool for a few minutes before slicing. Serve warm as a delicious breakfast or brunch option.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 45g
