Sweet Potato Casserole
"Thanksgiving favorite"
- Ingredients - Filling
-
- 1/2 stick unsalted butter (melted plus some for buttering baking dish)
- 3-4 large sweet potatoes (about 1 3/4 pounds), peeled and diced)
- 1/2 cup milk
- 1/4 cup browned sugar (packed)
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 2 large eggs
- Ingredients - Topping
-
- 1/2 cup all purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 stick unsalted butter (melted)
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 3/4 cup chopped pecans
- Preparation - Sweet Potatoes
-
- Add sweet potatoes to a large pot of salted water.
- Bring to a boil at high heat then lower heat and simmer until potatoes are tender ( about 15-20 minutes).
- Drain and cool. Mash the potatoes
- Preheat oven to 350 degrees and Butter a 2 quart baking dish.
- Mix together butter, mashed potatoes, milk, brown sugar, vanilla, pumpkin pie spice, salt and eggs in a large bowl. Transfer to prepared baking dish.
- Preparation - Topping
-
- Combine flour, brown sugar, butter, cinnamon, and salt in a medium bowl until moist and the mixture clumps together.
- Stir in the pecan and spread mixture over top of sweet potatoes in an even layer.
- Bake until mostly set in the center and golden on top 25 to 30 minutes.
