Sweet Potato Casserole
A creamy and fluffy sweet potato base topped with a crunchy and sweet pecan and brown sugar mixture, this is our favorite Thanksgiving staple!
- 4 sweet potatoes
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 tsp salt
- 4 Tbsp butter, softened
- 1/2 cup milk
- 1/2 tsp vanilla
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 Tbsp butter, softened
- 1/2 cup pecans, chopped
Preheat oven to 325F.
Poke holes in sweet potatoes. Microwave until soft, about 8-10 minutes, turning over halfway through. Remove skins of sweet potatoes.
In a large bowl, mash the sweet potato until smooth (I like using an immersion blender). Mix in sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a greased 9x13 baking dish.
In a medium bowl, mix the brown sugar and flour. Mix in butter with your fingers until mixture resembles coarse meal. Stir in pecans. Sprinkle the mixture over the sweet potatoes.
Bake casserole in preheated oven for 30 minutes, or until top is slightly golden.
Adapted ever-so-slightly from here