Sweet Potato Casserole

Sweet Potato Casserole

from tastesbetterfromscratch.com
15 servings

This easy Sweet Potato Casserole recipe is topped with a brown sugar pecan toppings, and always steals the show on Thanksgiving.

Ingredients

  • 4-5 large sweet potatoes
  • 3 large eggs
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 3 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 cup pecans

Directions

  1. 1

    Cook Potatoes: Place the sweet potatoes in a large pot.Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer.Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.

  2. 2

    Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down.Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.

  3. 3

    Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.

  4. 4

    Pour mixture into a lightly greased casserole dish. Anything around the size of an 8×11'' , 9×13'' or even a deep dish 10'' pie pan will work.

  5. 5

    Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. 

  6. 6

    Bake at 350 degrees F for 35-40 minutes.

  7. 7

    Store leftovers in the refrigerator for 4-5 days.