Sweet Potato Casserole

Everybody loves a Sweet Potato Casserole! This one is topped with a brown sugar and pecan mixture - is it a side dish or dessert? You decide!
Photo by EM K.
Adapted from bhg.com
Sweet Potato Casserole

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 2

    pounds sweet potatoes

  • 1/2

    cup sugar

  • 1/4

    cup butter, melted

  • 1/4

    cup milk

  • 2

    eggs, lightly beaten

  • 1

    teaspoon vanilla

  • 1/2

    cup packed brown sugar

  • 1/2

    cup chopped pecans

  • 1/4

    cup all-purpose flour

  • 1

    tablespoon butter, melted

Directions

Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain. Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish. In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture. Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.

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