Southern Sweet Potato Casserole
This Easy Sweet Potato Casserole has a creamy filling made with canned sweet potatoes and is topped with a brown sugar streusel topping.
Ingredients
- 29 ouncecan sweet potatoes, drained
- ½ cupsalted butter, melted
- ⅓ cupmilk
- ¾ cupsugar
- 1 teaspoonvanilla extract
- 2 largeeggs, beaten
- 5 tablespoonssalted butter, melted
- ⅝ cupbrown sugar
- ⅝ cupall-purpose flour
- 1 cupchopped pecans
Directions
- 1
Preheat oven to 350F degrees. In a large bowl, mash 29 ounce can sweet potatoes, drained.
- 2
Then stir in ½ cup (1 stick) salted butter, melted, ⅓ cup milk, ¾ cup sugar, 1 teaspoon vanilla extract and 2 large eggs, beaten. Stir until combined well.
- 3
Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
- 4
In a bowl, combine 5 Tablespoons salted butter, melted, ⅔ cup brown sugar, ⅔ cup all-purpose flour and 1 cup chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
- 5
Sprinkle crumbles over sweet potato mixture.
- 6
Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.