Sweet Potato Casserole
  • Cooking Time: 30 minutes
  • Servings: 12
  • Preparation Time: 25 minutes
  • ½ stick (4 tablespoons) unsalted butter, melted
  • 3 to 4 large sweet potatoes, peeled and cubed
  • ½ cup milk
  • ¼ cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • 2 large eggs
  1. 1.) Preheat the oven to 350 degrees and butter a 2-quart baking dish
  2. 2.)Add 1 ¾ pounds peeled and cubed sweet potatoes to a large pot of salted water
  3. 3.)Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes
  4. 4.)Drain and cool then mash the sweet potatoes
  5. 5.)Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl then transfer to the 2-quart baking dish
  6. 6.)For the topping: combine flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together
  7. 7.)Stir in pecans
  8. 8.)Spread the mixture over the top of the sweet potatoes in an even layer
  9. 9.)Bake for 25-30 minutes until mostly set in the center and golden on top. Serve hot
Sweet Potato Casserole