CATEGORIES
Fall

Sweet Potato Casserole with Pecan Crumble

Prep:
5 m
Cook:
55 m
Ready in:
1 h 0 m
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Creamy, comforting, and easy potato casserole with a crunchy pecan crumble!
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INGREDIENTS
Servings: 12
Sweet potato
4 cups, diced
White sugar
½ cup
Eggs, beaten 
2
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
DIRECTIONS
  1. Pre-heat oven to 325°F/170°C/Gas Mark 3.
  2. Place sweet potatoes into a medium saucepan; cover with water up to 1 finger above. Boil over medium heat until soft; drain; mash thoroughly.
  3. Mix mashed sweet potatoes with sugar, eggs, butter, milk, salt, and vanilla extract until smooth. Spoon into a 9x13-in baking dish.
  4. 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.
  5. Bake for about half an hour. The topping of the ready casserole should be slightly browned.
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