Sweet Potato Casserole

Sweet Potato Casserole

Published on April 7, 2017 | By

Ingredients

  • 4 lbs sweet potatoes
  • 1/2 cup packed light-brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup milk (anything but skim)
  • 2 large eggs
  • 1 tsp vanilla extract
  • Salt
  • dash cinnamon or pumpkin pie spice
  • Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1 cup chopped pecans
  • 1/4 cup butter, melted

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
  2. For the potatoes, peel and cube the sweet potatoes. Place in a saucepan, cover with water, and bring to a simmer over medium heat. Continue cooking until the potatoes are tender, 12-15 minutes. Drain and place in a large bowl.
  3. Lightly mash the sweet potatoes. Add the milk, brown sugar, eggs, butter, vanilla and salt, and mix until evenly combined.
  4. Spread the mixture evenly in the prepared pan.
  5. Sprinkle the topping over the sweet potato mixture. Bake for 25 to 30 minutes until the filling is hot throughout and the topping is golden. Serve immediately or cover with foil and keep warm for up to an hour before serving.
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