Sweet Potato Casserole with Buttery Pecan Topping
Ingredients
Sweet Potato Filling
-
3
medium
sweet potatoes
-
⅔
cup
milk or evaporated milk
-
⅓ to ½
cup
packed light or dark brown sugar
-
2
large
eggs
-
6
tablespoons
butter, melted
-
1
teaspoon
vanilla extract
-
1
teaspoon
salt
Buttery Pecan Topping
-
¾
cup
packed light brown sugar
-
½
cup
all-purpose flour
-
pinch
salt
-
6
tablespoons
butter, melted
-
1 ¼
cups
chopped pecans
Instructions
- Preheat the oven to 350°F and grease a 9X13-inch baking dish.
- Peel and cube the sweet potatoes, then cook them in boiling water until tender, about 12-15 minutes.
- Drain the sweet potatoes and mash them lightly in a large bowl.
- Mix in the milk, brown sugar, eggs, melted butter, vanilla, and salt until well combined.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, whisk together the brown sugar, flour, and salt for the topping.
- Add the melted butter to the topping mixture and stir until combined, then fold in the pecans.
- Sprinkle the topping over the sweet potato filling.
- Bake for 25 to 30 minutes until the filling is hot and the topping is golden.
Nutrition Facts (estimated)
Servings
12 to 16
Calories
265
Total fat
16g
Total carbohydrates
28g
Total protein
3g
Sodium
260mg
Cholesterol
49mg
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