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
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
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.