Sweet Potato Casserole
This easy Sweet Potato Casserole recipe is without a doubt my all time FAVORITE and usually the star of our Thanksgiving table! It's topped with a brown sugar and pecan topping, it’s easy to make the day of or can be prepared in advance for an easy make-ahead holiday side dish.
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
Place the sweet potatoes in a large pot.Add enough water to the pot to cover the potatoes half way (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!
- 2
Bring the water to a boil and then turn the heat to a medium simmer.Simmer them until they are fork tender. 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!
- 3
Drain water and place sweet potatoes on a plate or cutting board to cool down.Once they are warm enough to hold, peel the skin from the potatoes and place them in a large mixing bowl.
- 4
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 really smooth.
- 5
Pour mixture into a lightly greased casserole dish. Anything around the size of an 8x11'' , 9x13'' or even a deep dish 10'' pie pan would all work great!
- 6
Add flour, brown sugar and pecans to a mixing bowl.
- 7
Add butter and cut in with a fork or pastry blender until well combined.
- 8
Sprinkle topping over sweet potato mixture.
- 9
Bake at 350 degrees F for 35-40 minutes.