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.
Yummy Sweet Potato Casserole
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.
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 9×13-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!
Notes
From the Editor
Please note the version of this recipe in the Allrecipes Magazine tripled the ingredients for the sweet potatoes, and left the pecan topping ingredients as-is.
