Southern Sweet Potato Casserole
A comforting and delicious casserole featuring sweet potatoes topped with a buttery pecan mixture, perfect for any occasion.
Equipment
- 2-quart Casserole Dish
- Mixing Bowl
- Electric Mixer
Ingredients
- 5-6 large sweet potatoes cooked
- ½ cup granulated sugar
- 2 large eggs
- ½ cup butter softened
- 1 Tbsp. vanilla extract
- ¾ cup brown sugar
- ¾ cup chopped pecans
- ⅓ cup all-purpose flour
- ⅓ cup butter softened (for topping)
Instructions
- Peel and mash the cooked sweet potatoes in a large mixing bowl.
- Add granulated sugar, eggs, softened butter, and vanilla extract to the sweet potatoes. Beat with an electric mixer until smooth.
- Spoon the sweet potato mixture into a greased 2-quart casserole dish, spreading it evenly.
- In a separate bowl, combine brown sugar, chopped pecans, all-purpose flour, and softened butter. Mix until crumbly.
- Sprinkle the pecan topping over the sweet potato mixture.
- Preheat your oven to 350°F (175°C) and bake for 30 minutes, or until the topping is golden brown.
- Allow the casserole to rest for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.