Description
This simple, classic Sweet Potato Casserole is going to convert all sweet potato haters out there. Topped with a brown sugar pecan crust, it’s like eating dessert! One of our family favorites and almost as important as the turkey at Thanksgiving.
Ingredients
Scale
- 4 large sweet potatoes, cooked & peeled (about 4 lbs)
- 2 eggs
- 1/2 cup brown sugar
- 4 tablespoons melted butter
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 teaspoon nutmeg (I use freshly grated)
- 1/3 cup milk
TOPPING:
- 1 cup brown sugar
- 1 egg
- 1 cup chopped pecans
- 1/3 cup flour
- 4 tablespoons melted butter
Instructions
- Preheat oven to 350°. Spray a 9×13 baking dish with nonstick spray.
- In a large bowl, combine the cooked sweet potatoes, brown sugar, eggs, melted butter, salt, vanilla, nutmeg and milk. Beat well with a mixer at medium speed until smooth. Pour potato mixture into a 9×13–inch baking dish coated with cooking spray.
- Evenly spread the topping over the mixture. Bake at 350° for 30 minutes or topping is lightly browned.
Topping:
- Combine all ingredients and mix until combined. Spread evenly over sweet potato mixture.
Notes
I almost always boil my sweet potatoes, but here are other ways to cook them:
- Bake them at 400 degrees for 50-60 minutes
- Boil them for until fork tender
- Pierce them with a fork and microwave them for about 15-20 minutes, or until fork tender.