Sweet Potato Casserole with Pecans
Just like Granny makes it! This Sweet Potato Casserole with Pecans is the perfect combination of sweet and savory, creamy and crunchy. It's always a favorite at holiday dinners and there are never any leftovers!
Sweet Potato Base
- 3 cups cooked mashed sweet potatoes Use 3 large sweet potatoes or four smaller ones
- ½ cup sugar
- ¼ cup milk
- 2 eggs
- 1 tsp. vanilla
- ¼ cup butter
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup flour
- ½ butter
To Prep the Sweet Potatoes
Wash and dry sweet potatoes, then poke a few holes in each one with a fork. Place sweet potatoes on a foil-lined cookie sheet. Bake 50 to 60 minutes at 425°F.
Check for doneness by inserting knife into thickest part of each potato -- it should go in easily.
Remove from oven and let the potatoes cool. When they are cool, peel and place in a mixing bowl. Mash well.
To Make the Sweet Potato Base
Add 2 eggs, 1/2 cups sugar, 1/4 cup of milk, 1 tsp vanilla, and 1/4 cup of butter to the mashed sweet potatoes.
Use a hand mixer to thoroughly combine the sweet potatoes with the rest of the ingredients.
Rub a little butter around an oven safe baking dish.
Add sweet potato mixture and smooth out the top with a spatula.
To Make the Pecan Topping
Preheat the oven to 350°F.
Melt 1/2 cup of butter.
Chop pecans by hand or in food processor so that finished amount is equal to one cup.
Stir together melted butter, pecans, 1/2 cup flour, 1 cup of brown sugar until well blended.
Spread topping carefully over the sweet potatoes in the casserole dish.
Bake at 350 degrees until bubbly and brown -- about 1/2 hour.