Description
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
Scale
- 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
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter, softened
- ½ cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C).
- 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 sweet potatoes with a fork. Add eggs and mix until well combined. Stir in sugar, milk, butter, vanilla, and salt until smooth. Transfer to a 9x13-inch baking dish.
- In a medium bowl, mix brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in chopped pecans.
- Sprinkle topping over sweet potato mixture.
- Bake for 30 minutes, or until topping is lightly browned.
- Serve and enjoy!
Notes
Make ahead tip: Prepare the filling and topping separately up to 2 days in advance. Store them in the fridge and assemble before baking. Freeze without the topping for up to 3 months. Reheat covered at 350°F for 20–25 minutes.
Nutrition
- Serving Size: 1 portion
- Calories: 226
- Sugar: 20g
- Sodium: 188mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg