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Yummy Sweet Potato Casserole

Yummy Sweet Potato Casserole

Krysta
This baked sweet potato casserole topped with a delicious pecan topping is so good and creamy — my family begs me to make it every Thanksgiving and Christmas! Try this recipe and I'm sure it will become your new tradition.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Holidays and Events, Side Dish
Servings 12
Calories 226 kcal

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
 

  • Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).
  • To prepare the 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.
  • To make the 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.
  • Serve and enjoy!