Sweet Potato Casserole

A creamy and flavorful sweet potato casserole topped with a crunchy pecan topping. Perfect for festive gatherings and a sweet side dish delight.

Cook time: 65 minutes

Servings: 8

Ingredients

• 4 large sweet potatoes peeled, cut into chunks
• 0 cups water for boiling
• 0.5 cup unsalted butter melted
• 0.5 cup sweetened condensed milk
• 0.25 cup brown sugar light or dark
• 2 large eggs beaten
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0 salt pinch
• 0.75 cup chopped pecans
• 0.5 cup brown sugar
• 0.25 cup all-purpose flour
• 0.25 cup unsalted butter melted
• 0.25 tsp ground cinnamon optional

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Peel and cut the sweet potatoes into large chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain the sweet potatoes and transfer them to a large mixing bowl.
3. Using a potato masher or fork, mash the sweet potatoes until smooth.
4. Add melted butter, sweetened condensed milk, brown sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until fully combined and smooth. Spread the mixture evenly into the prepared baking dish.
5. In a small bowl, combine chopped pecans, brown sugar, flour, melted butter, and cinnamon (if using). Mix until it forms a crumbly texture.
6. Evenly sprinkle the pecan mixture over the sweet potato filling.
7. Place the casserole in the oven and bake for 30-35 minutes, or until the topping is golden and crisp, and the filling is hot and slightly set.
8. Allow the casserole to cool for 5-10 minutes before serving. The creamy sweet potatoes combined with the crunchy pecan topping make for a delightful texture contrast.