Sweet Potato Casserole
This baked sweet potato casserole topped with a delicious pecan topping is so good and creamy.
Ingredients
- Sweet Potatoes:
4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon salt
Pecan Topping:
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans
Instructions
Preheat oven to 325 degrees F (165 degrees C).
Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.
Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Notes
Cook and Mash the Sweet Potatoes
Place the peeled and cubed sweet potatoes in a saucepan and cover with water. Cook over medium-high heat until tender, then drain and mash with a potato masher. Mix the Casserole
Mix the mashed (and cooled) sweet potatoes, white sugar, eggs, salt, butter, milk, and vanilla extract in a large mixing bowl until well-combined. Pour the mixture into a baking dish. Top the Casserole
Mix the brown sugar and flour in a separate bowl. Cut in the butter and stir in the pecans. Sprinkle the topping over the sweet potato mixture. Bake the Casserole
Bake in a preheated oven until the topping is lightly browned, about 30 minutes.
Place the peeled and cubed sweet potatoes in a saucepan and cover with water. Cook over medium-high heat until tender, then drain and mash with a potato masher. Mix the Casserole
Mix the mashed (and cooled) sweet potatoes, white sugar, eggs, salt, butter, milk, and vanilla extract in a large mixing bowl until well-combined. Pour the mixture into a baking dish. Top the Casserole
Mix the brown sugar and flour in a separate bowl. Cut in the butter and stir in the pecans. Sprinkle the topping over the sweet potato mixture. Bake the Casserole
Bake in a preheated oven until the topping is lightly browned, about 30 minutes.