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Sweet Potato Casserole


  • Author: Glenda Embree
  • Total Time: 35 minutes
  • Yield: 10 - 12 servings 1x

Ingredients

Scale
  • 3 1/2 - 4 cups sweet potatoes, baked and mashed (2 very large sweet potatoes)
  • ⅔ cup sugar
  • ½ cup butter, softened
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ⅓ cup milk
Topping
  • ⅓ cup butter, melted
  • 1 cup brown sugar
  • 1 Tablespoon cinnamon
  • ½ cup flour
  • 1 cup chopped pecans

Instructions

  1. Bake 2 - 3 sweet potatoes in a 350° oven for 60 - 90 minutes.  Place the washed sweet potatoes on a parchment-lined *baking sheet.  Pierce the skins to prevent bursting.  A fork will slide into them easily and they will be tender, when done.
  2. Cool potatoes 20-30 minutes until they are not too hot for you to handle.
  3. Remove sweet potato skins and mash the pulp.  I actually use a fork and mash them right in the measuring cup, I'm working with.  You will need 3 1/2 to 4 cups of mashed pulp.  Anything within that range will definitely work.
  4. Beat sweet potato sugar, butter, eggs, vanilla and milk until fully combined.  Mixture will be smooth with a few small sweet potato lumps.  (You could use a mixer to get it perfectly smooth, but I just use a spoon or whisk and it comes together beautifully in less than a minute.)-
  5. Pour the sweet potato mixture into a *9x13 baking pan (or individual ramekins).
  6. To make the Streusel Topping, combine the butter, sugar, brown sugar, cinnamon and pecans in a small bowl. Stir to be sure everything is combined and evenly distributed.  Mixture will be crumbly.
  7. Evenly distribute the streusel topping over the sweet potato mixture.
  8. Bake at 350 for 30 - 35 minutes minutes.
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Category: Side Dish, Vegetable
  • Cuisine: American