Sweet Potato Casserole
A comforting side dish featuring creamy sweet potatoes topped with a crunchy brown sugar pecan crust, perfect for holiday gatherings.
Equipment
- Large Pot
- Mixing Bowl
- Casserole Dish
- Oven
Ingredients
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- 0.5 cup evaporated milk (or cream or half-and-half)
- 1 tsp vanilla extract
- 0.5 cup granulated sugar
- 0.5 tsp salt
- 0.25 cup melted butter
- 3 tbsp butter for topping
- 0.25 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup chopped pecans
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cook the sweet potatoes in a large pot with enough water to cover halfway. Boil, then simmer for 20-40 minutes until tender.
- Drain, cool, and peel the sweet potatoes, then place them in a mixing bowl.
- Add eggs, evaporated milk, vanilla, sugar, salt, and melted butter to the sweet potatoes. Mash until mostly smooth, then blend with a hand mixer.
- Preheat oven to 350°F (175°C) and grease a casserole dish.
- Pour the sweet potato mixture into the dish and spread evenly.
- For the topping, combine flour, brown sugar, and chopped pecans. Cut in butter until crumbly, then sprinkle over the sweet potatoes.
- Bake for 35-40 minutes until the topping is golden and the filling is bubbly.
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Notes
Store leftovers in an airtight container in the fridge for 4-5 days. Reheat covered in the oven at 325°F for 20 minutes.