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:
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4 cups peeled, cubed sweet potatoes
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2 large eggs, beaten
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½ cup white sugar
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½ cup milk
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4 tablespoons butter, softened
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½ teaspoon vanilla extract
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½ teaspoon salt
Pecan Topping:
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½ cup packed brown sugar
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⅓ cup all-purpose flour
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3 tablespoons butter, softened
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½ cup chopped pecans
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Prepare 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.
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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.
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Make 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.
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Bake in the preheated oven until topping is lightly browned, about 30 minutes.