Thinking about a sweet and decadent dish for a party, get together, or just for the family on a weeknight? Look no further..
Do you remember your grandmother making this dish at Thanksgiving?
When I was a child at thanksgiving I was happy to be young.. in the south that means you get to make your plate first. In turn meaning I got to pile up on my favorite foods cooked by my “meme”. One of my favorites that I would eat entirely too much of was her pecan topped sweet potato casserole..
Prep Time
30 minutes
Cook Time
45 minutes
Serves
12
Ingredients
Sweet Potato Filling
- 3 medium (or 4 to 5 small) sweet potatoes, about 2 1/2 pounds
- ⅔ cup 2%, whole, 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
Crispy Butter Pecan Topping
- ¾ cup packed light brown sugar
- ½ cup all-purpose flour
- Pinch of salt
- 6 tablespoons butter, melted
- 1 ¼ cups chopped pecans
Steps
1
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
2
For the potatoes, peel and cube the sweet potatoes. You should have about 6 cups or 2 to 2 1/2 pounds of cubed potatoes. Place in a saucepan, cover with water, and bring to a simmer over medium heat. Continue cooking until the potatoes are tender, 12-15 minutes. Drain and place in a large bowl.
3
Lightly mash the sweet potatoes. Add the milk, brown sugar, eggs, butter, vanilla and salt, and mix until evenly combined.
4
Spread the mixture evenly in the prepared pan.
5
For the topping, in a medium bowl, whisk together the brown sugar, flour and salt. Add the butter and mix until evenly combined. Add the pecans and toss to combine.
Sprinkle the topping over the sweet potato mixture. Bake for 25 to 30 minutes until the filling is hot throughout and the topping is golden. Serve immediately or cover with foil and keep warm for up to an hour before serving!!