Sweet Potato Casserole
This sweet potato casserole strikes the perfect balance between sweetness and flavor, avoiding excessive sweetness. The delectable texture is further enhanced by the addition of crunchy pecans.
Equipment
- casserole dish
Ingredients
- 2 ½ pounds of sweet potatoes peeled and roughly cubed
- ½ cup brown sugar divided
- ⅓ cup milk I did whole
- 2 tablespoons butter divided
- 2 eggs beaten
- ½ teaspoon salt
- ¼ cup flour
- ⅓ cup chopped pecans
Instructions
- Place the potatoes in a large kettle and cover with water. Bring to a boil and cook until tender, about 25 minutes. Drain and mash with a potato masher.
- Preheat the oven to 350 degrees F. Allow the sweet potatoes to cool slightly. Stir in the milk, 1 tablespoon of butter (reserving 1 tablespoon for the topping), and sugar (reserving 3 tablespoons for the topping). Add the salt and eggs. Stir well.
- Spoon the mixture into an 8 in. by 8 in. casserole dish. In a small bowl, combine the reserved brown sugar, flour and butter. Cut with a pastry cutter until it looks like coarse sand. Alternatively, you can simply crumble with your fingers until it looks like coarse sand. Mix in the pecans. Sprinkle over the sweet potato mixture.
- Bake for 45-50 minutes, until the mixture is heated through and the topping is slightly browned.
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