Ingredients
Scale
- 4 cups mashed sweet potatoes (about 3–4 large potatoes)
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar (for topping)
- 1/3 cup all-purpose flour (for topping)
- 1/3 cup butter, melted (for topping)
- 1 cup chopped pecans (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray. Peel and cube your sweet potatoes, then boil them in a large pot of water until tender, about 15 minutes. Drain the potatoes well and place them in a large mixing bowl. Mash them until smooth using a potato masher or an electric hand mixer.
- Add the granulated sugar, beaten eggs, salt, softened butter, milk, and vanilla extract to the mashed sweet potatoes. Mix until the ingredients are fully incorporated and the texture is creamy. Spread the potato mixture evenly into the prepared baking dish. In a separate small bowl, combine the brown sugar, flour, melted butter, and chopped pecans. Stir until a crumbly topping forms, then sprinkle this mixture generously over the sweet potatoes. Place the dish in the oven and bake for 35 to 40 minutes until the topping is golden brown and the edges are bubbling.
- Remove the casserole from the oven and let it sit for at least 5 to 10 minutes before serving. This rest period allows the casserole to set so you can scoop out clean portions. Serve it warm alongside your favorite main course, such as roasted turkey, glazed ham, or grilled chicken. The vibrant orange color and the nutty aroma make it a beautiful centerpiece for your dinner spread.
- Cook Time: 55 minutes