Sweet Potato Casserole
This delicious sweet potato casserole is the perfect addition to your holiday spread. Replacing marshmallows with a crunchy pecan topping helps make this dish stand out!
Equipment
- 1 2-qt Baking Dish
- Oven
- Saucepan
- Stovetop
- Bowl
Ingredients
Casserole
- 1 40 oz Can Sweet Potatoes Undrained
- 1 C Sugar
- 2 Eggs
- ⅓ C Butter
- ⅓ C Milk
- 1 Tsp Vanilla Extract
Pecan Topping
- 1 C Brown Sugar Packed
- 1 C Chopped Pecans
- ⅓ C All-Purpose Flour
- ⅓ C Butter Melted
Instructions
- Preheat oven to 350°. Butter a 2-quart baking dish.
- Place sweet potatoes and their liquid in a medium saucepan and bring to a boil. Cook 15 minutes or until tender. Remove from heat, drain, and mash.
- In a medium bowl, mix mashed sweet potatoes, sugar, eggs, ⅓ cup butter, milk, and vanilla extract. Spread evenly into prepared baking dish.
- In a separate bowl, mix brown sugar, chopped pecans, flour, and ⅓ cup melted butter. Sprinkle over sweet potato mixture.
- Bake for 35 minutes in preheated oven or until knife inserted near center comes out clean.
Tried this recipe?Let us know how it was!
