Name: Sweet Potato Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 8-10
Ingredients: 4 pounds sweet potatoes (about 5-6 medium), peeled and cut into chunks; 1/2 cup unsalted butter, melted; 3/4 cup packed brown sugar; 1/2 cup whole milk; 2 large eggs, beaten; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; For the topping: 1 cup packed brown sugar; 1/3 cup all-purpose flour; 1/3 cup unsalted butter, softened; 1 cup chopped pecans

Instructions

Prepare the sweet potatoes

Preheat oven to 375°F (190°C). Place sweet potato chunks in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender. Drain well and return to the pot.
Make the sweet potato mixture

Mash the cooked sweet potatoes until smooth. Add the melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until all ingredients are well combined and the mixture is smooth and creamy.
Prepare the topping

In a medium bowl, combine brown sugar, flour, and softened butter. Use a fork or your fingers to mix until crumbly. Stir in the chopped pecans until evenly distributed throughout the mixture.
Assemble and bake

Transfer the sweet potato mixture to a greased 9x13 inch baking dish, spreading it into an even layer. Sprinkle the pecan topping evenly over the sweet potato mixture. Bake in the preheated oven for 25-30 minutes, until the topping is golden brown and the casserole is heated through.
Let rest and serve

Remove from the oven and allow to rest for 5-10 minutes before serving. This helps the casserole set up and makes it easier to serve neat portions.

Sweet Potato Casserole

Ingredients

Instructions

Nutritional Information