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Sweet Potato Casserole
This easy sweet potato casserole made with canned sweet potatoes is topped with crunchy pecans for a delicious addition to your holiday meal.
Ingredients
- 1can cut sweet potatoes, undrained
- ¾ cupwhite sugar, or more to taste
- ⅓ cupunsalted butter, cut into pieces
- ⅓ cupmilk
- 2 largeeggs
- 1 teaspoonvanilla extract
- 1 cupchopped pecans
- ¾ cuppacked brown sugar, or more to taste
- ⅓ cupall-purpose flour
- ⅓ cupunsalted butter, melted
Directions
- 1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
- 2
To make the sweet potato layer: Place canned sweet potatoes and their liquid in a medium saucepan, and bring to a boil.
- 3
Remove from the heat and drain.
- 4
Transfer potatoes to a medium bowl and mash with a fork or potato masher.
- 5
Add white sugar, butter, milk, eggs, and vanilla; mix until well combined.
- 6
Spread evenly into the prepared baking dish.
- 7
To make the topping: Mix pecans, brown sugar, flour, and melted butter in a separate bowl until combined and crumbly.
- 8
Sprinkle over sweet potato mixture.
- 9
Bake casserole in the preheated oven until topping is golden brown, about 35 minutes.