I made this recipe for the first time for Thanksgiving several years ago. Ever since, it has been a staple dish on our table for the holidays. The creamy sweet potatoes contrast wonderfully with the sweet, crunchy topping.
One of the great things about this sweet potato casserole is that the components can be made the day before and refrigerated until you need them. I wait to put the topping on the casserole until I’m ready to bake it to make sure the topping doesn’t get soggy. If you’re feeding a big crowd I would recommend doubling the recipe, it’s always a hit at our gatherings and the leftovers are delicious!
- Sweet Potatoes
- 4 medium sized sweet potatoes
- 1 cup sugar
- 1 cup milk
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1 cup brown sugar
- 1 cup pecans, chopped
- ½ cup flour
- 6 tbl. butter
- Preheat the oven to 375 degrees. Poke each potato with a fork before placing them on a cookie sheet. Bake for about 30 minutes until the potatoes are tender then set aside for several minutes to cool.
- When the potatoes are cool enough to handle, scrape the flesh into a large bowl. Use a potato masher or pastry cutter to mash the potatoes to your desired consistency. Add the sugar, milk, eggs, vanilla and salt. Stir to combine then set aside.
- In a separate bowl, combine the brown sugar, flour and butter. Use a pastry cutter to cut the ingredients together, then add the pecans.
- Pour the potatoes into a baking dish, I use one that is about 9 x 13, then crumble the topping over the potatoes. Bake for about 30 minutes until the top is golden brown. If you refrigerated your potato mixture, it might need to bake longer until the mixture is hot all the way through.
Adapted from The Pioneer Woman