Mom’s Amazing Sweet Potato Casserole

By Rindarose166

Ingredients

• 4 large sweet potatoes, peeled cooked and mashed
• 1 cup sugar
• 1 cup unsalted butter, melted
• 4 eggs
• 2/3 cup evaporated milk
• 2 teaspoons vanilla
• Pam cooking spray, to grease pan
• TOPPING
• 2 cups brown sugar
• 1 stick of unsalted butter, softened
• 2/3 cup all-purpose flour
• 2 cups pecans or walnuts, chopped
• 1 teaspoon cinnamon

Preparation

Step 1

Preheat oven to 375 degrees.

In a large bowl, beat together all the filling ingredients with an electric mixer. Pour into a greased, 9×13-baking dish. In a separate bowl, mix all the topping ingredients together with a fork to form a crumbled mixture. Spread crumb mixture on top of casserole and bake in the middle of the oven for 35-40 minutes. Remove from oven and allow casserole to cool for at least 10-20 minutes before serving.

Cook’s notes:

To cook the sweet potatoes, simply peel the potatoes, slice them in cubes and boil in a large pot of boiling water until softened. It usually takes about 15-20 minutes depending on the size of the cubes. Strain and mash with a hand mixer or spoon and allow them to cool slightly before mixing in other ingredients.

Make ahead tips:

This dish can be easily made a day or two ahead of time covered with plastic wrap and placed in the refrigerator until ready to bake. Be sure to remove it from the refrigerator about 15-30 minutes prior to baking so it won’t be ice cold going into the oven. Remove plastic wrap and bake uncovered. It may take a little longer to cook if it is cold so just give it some more time when you bake it.