Name: Sweet Potato Casserole with Pecan Topping
Ingredients: 4 cups peeled and cubed sweet potatoes; 2 large eggs, beaten; 1/2 cup (100 g) white sugar; 1/2 cup (120 mL) milk; 4 tablespoons (57 g) butter, softened; 1/2 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup (110 g) packed brown sugar; 1/3 cup (42 g) all-purpose flour; 3 tablespoons (43 g) butter, softened; 1/2 cup (55 g) chopped pecans

Instructions

Preheat the oven to 325°F (165°C).
Place the sweet potatoes in a saucepan, cover with water, and cook over medium-high heat until tender, 10 to 15 minutes. Drain well.
Mash the sweet potatoes. Add the eggs, white sugar, milk, butter, vanilla, and salt; mix until smooth.
Spread the sweet potato mixture in a 9 x 13-inch baking dish.
For the topping, combine the brown sugar and flour. Cut in the butter until the mixture resembles coarse crumbs, then stir in the pecans.
Sprinkle the topping evenly over the sweet potatoes.
Bake for about 30 minutes, until the topping is lightly browned.

Notes

For a smoother filling, blend the cooked sweet potatoes with an immersion blender before adding the remaining filling ingredients.
For individual portions, divide among ramekins and begin checking after about 25 minutes.

Sweet Potato Casserole with Pecan Topping

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Ingredients

Sweet potato filling

Pecan topping

Instructions

Notes

Sweet Potato Casserole with Pecan Topping

Print options

Ingredients

Sweet potato filling

Pecan topping

Instructions

Notes

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