A recipe for sweet potato casserole with a crunchy pecan topping. This casserole can be served as a side dish or a dessert.
Course
Main Dish
Cuisine
American Southern
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings4servings
AuthorRenee
Ingredients
For the sweet potato mixture:
3to 4 cups cooked sweet potatoeswithout skin
1/4cupcanned evaporated milkplus more if needed
1/2cupsugar
1/4cupunsalted buttermelted
2eggs
1/2teaspoonsalt
1/2teaspooncinnamon
1/4teaspoonnutmeg
1teaspoonvanilla
For the topping:
1cupbrown sugar
1/3cupself-rising flour
1cupchopped pecans
1/3cupunsalted buttermelted
Instructions
For the sweet potato mixture:
Place all ingredients into a large bowl. Beat using an electric mixer until smooth. Add more milk if needed. The mixture should have a moist consistency. Spread mixture evenly into a 2-quart baking or casserole dish.
For the topping:
In a medium bowl, add the brown sugar, flour, and pecans. Stir to combine. Add the melted butter and stir to combine. The mixture will be somewhat crumbly. Spread the topping evenly over the sweet potato mixture.
Bake at 350 degrees Fahrenheit for 40 minutes. Serve and enjoy.
Recipe Notes
About 6 medium-sized sweet potatoes will yield the amount needed for this recipe. Scrub the potatoes clean, poke a few holes in them and place on a baking sheet. Bake in a 400 degree Fahrenheit oven for about an hour until soft when tested by piercing the potato with a fork. For safe handling, let potatoes cool before removing the skins.