Sweet Potato Casserole
Delicious Sweet Potato Casserole topped with pecans and a buttery crumble.
Equipment
- Large pot
- mixing bowl
- casserole dish
- Electric Mixer
Ingredients
Sweet Potato Filling
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- 0.5 cup evaporated milk or substitute cream, or half and half
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar
- 0.5 teaspoon salt
- 0.25 cup butter melted
Topping
- 3 Tablespoons butter
- 0.25 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans chopped
Instructions
Preparation
- Place the sweet potatoes in a large pot. Add enough water to cover the potatoes a little more than half way. Bring to a boil and then turn heat to a medium simmer. Cover and simmer until tender, 20-40 minutes.
- Drain water and place sweet potatoes on a plate or cutting board to cool down. Once cool enough, peel and discard skin, placing potatoes in a large mixing bowl.
- Add eggs, evaporated milk, vanilla, sugar, salt, and butter to the potatoes and mash together until smooth.
- Pour mixture into a lightly greased casserole dish.
- In a mixing bowl, combine flour, brown sugar, and pecans. Add butter and cut in until well combined. Sprinkle topping over sweet potato mixture.
- Bake at 350 degrees F for 35-40 minutes.
- Store leftovers in the refrigerator for 4-5 days.
Notes
To add a marshmallow topping instead, top with miniature marshmallows and bake for about 25 minutes, or until brown. For a nut allergy, omit nuts or use rolled oats. Prepare 1-2 days in advance or freeze unbaked for up to 3 months.
Nutrition
Serving: 1servingCalories: 286kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 54mgSodium: 197mgPotassium: 396mgFiber: 3gSugar: 26gVitamin A: 13106IUVitamin C: 2mgCalcium: 74mgIron: 1mg
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