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Fall

Sweet Potato Casserole with Pecans

Prep:
30 m
Cook:
30 m
Ready in:
1 h 0 m
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The very special thing about the casserole is its delicious pecan topping!
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INGREDIENTS
Servings: 12
Sweet potato
4 cups, cubed
White sugar
½ cup
Eggs
2, beaten
Salt
½ tsp.
Butter
4 tbsp., softened
Milk
½ cup
Vanilla extract
½ tsp.
Brown sugar
½ cup, packed
All-purpose flour
1/3 cup
Butter
3 tbsp., softened
Pecans
½ cup, chopped
DIRECTIONS
  1. Heat the oven to 325° F/165° C/Gas Mark 3.
  2. Prepare a medium-sized saucepan, put sweet potatoes to it, and add enough water to cover them.
  3. Cook over a medium-high heat until the vegetables are tender; drain and mash them.
  4. Mix the mashed sweet potatoes with the next six ingredients (from sugar to vanilla extract) in a large bowl and stir well until the mixture is smooth. Transfer the mixture to a 9x13 baking dish.
  5. Add brown sugar and all-purpose flour to a medium-sized bowl and mix well. Add the butter and mix until the mixture becomes coarse.
  6. Add pecans and sprinkle the pecan mixture over the sweet potato mixture.
  7. Bake for 30 minutes or until the topping becomes lightly brown.
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