Sweet Potato Casserole with Pecan Crumble|Print

Servings: 12

Sweet potato

4 cups, diced

White sugar

½ cup

Eggs, beaten

Salt

½ tsp

Butter

4 tbsps + 3 tbsps, softened

Milk

½ cup

Vanilla extract

½ tsp

Brown sugar

½ cup, packed

All-purpose flour

1/3 cup

Pecans

½ cup, chopped

Sweet Potato Casserole with Pecan Crumble

Prep:

5 m

Cook:

55 m

Ready in:

60 m

Pre-heat oven to 325°F/170°C/Gas Mark 3.
Place sweet potatoes into a medium saucepan; cover with water up to 1 finger above. Boil over medium heat until soft; drain; mash thoroughly.
Mix mashed sweet potatoes with sugar, eggs, butter, milk, salt, and vanilla extract until smooth. Spoon into a 9x13-in baking dish.
Mix flour with brown sugar in a medium bowl; use a knife to mix in butter until coarse. Add pecans, stir to combine well. Sprinkle on top of the mashed sweet potato mixture.
Bake for about half an hour. The topping of the ready casserole should be slightly browned.