Yummy Sweet Potato Casserole

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Ingredients

Sweet Potatoes:

  • 4 cups peeled, cubed sweet potatoes

  • 2 large eggs, beaten

  • ½ cup white sugar

  • ½ cup milk

  • 4 tablespoons butter, softened

  • ½ teaspoon vanilla extract

  • ½ teaspoon salt

Pecan Topping:

  • ½ cup packed brown sugar

  • ⅓ cup all-purpose flour

  • 3 tablespoons butter, softened

  • ½ cup chopped pecans

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.

    Chopped sweet potatoes boiling in saucepan

    ALLRECIPES/PREETHI VENKATRAM

    Chopped sweet potatoes in glass bowl.

    ALLRECIPES/PREETHI VENKATRAM

  3. Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.

    Mashed sweet potatoes in glass bowl.

    ALLRECIPES/PREETHI VENKATRAM

    Mashed sweet potatoes with added eggs, sugar, milk, butter, vanilla, and salt.

    ALLRECIPES/PREETHI VENKATRAM

  4. Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.

    Brown sugar and flour in a glass bowl with butter cut in with a pastry cutter.

    ALLRECIPES/PREETHI VENKATRAM

    Brown sugar, flour, egg, milk, sugar mixture with pecans incorporated in.

    ALLRECIPES/PREETHI VENKATRAM

  5. Bake in the preheated oven until topping is lightly browned, about 30 minutes.

    Finished baked sweet potato casserole in white casserole dish.

    ALLRECIPES/PREETHI VENKATRAM

  6. Enjoy!

    a close up view of a spoonful of sweet potato casserole, topped with pecans and brown sugar, being lifted from a white baking dish.

    PREETHI VENKATRAM/ALLRECIPES

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