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
- peeled, cubed sweet potatoes: 4 cups
- eggs: 2 piece (beaten)
- white sugar: 0.5 cup
- milk: 0.5 cup
- butter: 4 Tbsp (softened)
- vanilla extract: 0.5 tsp
- salt: 0.5 tsp
- packed brown sugar: 0.5 cup
- all-purpose flour: 0.33333 cup
- butter: 3 Tbsp (softened)
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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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. Allrecipes/Preethi Venkatram Allrecipes/Preethi Venkatram
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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. Allrecipes/Preethi Venkatram Allrecipes/Preethi Venkatram
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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. Allrecipes/Preethi Venkatram Allrecipes/Preethi Venkatram
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Bake in the preheated oven until topping is lightly browned, about 30 minutes. Allrecipes/Preethi Venkatram
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Enjoy! Preethi Venkatram/Allrecipes
