Fall Potluck Sweet Potato Casserole
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 4 cups sweet potatoes, cubed and peeled
- 1/2 cup white sugar
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened (for topping)
- 1/2 cup chopped pecans
Instructions
- Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for about 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork. Drain the water and transfer the potatoes to a large mixing bowl.
- Mash the cooked sweet potatoes until smooth. Add the white sugar, beaten eggs, salt, 4 tablespoons of softened butter, milk, and vanilla extract. Use an electric mixer or a whisk to blend everything together until the mixture is creamy and well combined. Pour this mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the brown sugar and all-purpose flour. Cut in the remaining 3 tablespoons of softened butter using a fork or pastry blender until the mixture looks like coarse crumbs. Stir in the chopped pecans to finish the topping.
- Sprinkle the pecan mixture evenly over the top of the sweet potato base. Preheat your oven to 350°F (175°C). Place the dish in the oven and bake for 30 to 40 minutes. The casserole is done when the topping is browned and the sweet potato mixture is set and bubbling slightly at the edges.