Sweet Potato Casserole
A Southern favorite that serves up well with Holiday fixin's but is a great side dish anytime.
- CRUMB TOPPING:
- 6 cups cooked, mashed fresh sweet potatoes (I prefer baking them)
- 1 1/3 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 extra-large egg
- 3 Tablespoons unsalted butter, melted
- 2/3 cup packed brown sugar
- 3 Tablespoons flour
- 1/2 cup finely chopped pecans
- 3 Tablespoons unsalted butter
Preheat oven to 375 F. Coat an 11x7"(or equivalent) casserole dish with cooking spray. Set aside.
In a large mixing bowl, whisk the egg well; then stir in with a spatula the mashed sweet potatoes, sugar, salt, vanilla, and melted butter.
Pour the mixture into the prepared casserole dish and place in the oven. Reduce the temperature to 350F. and bake for 30-35 minutes.
Meanwhile, in a small bowl, stir all the Topping ingredients together with a fork until thoroughly mixed and crumbly, resembling peas.
After the casserole has baked for 30-35 minutes, remove from oven and sprinkle the crumb mixture over the top. Return to oven and continue to bake for another 10-15 minutes, or until the topping is lightly browned and crunchy. Let stand 30 minutes before serving.