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.
Ingreadient
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:
Direction
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
- Enjoy!
