Description
Feel free to double the topping… I won’t tell.
Ingredients
Scale
For sweet potatoes:
- 6 cups mashed sweet potatoes (3-4 large sweet potatoes)
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the topping:
- 1 cup light brown sugar
- 1 cup chopped pecans
- 1/2 cup flour (can substitute Bob’s Red Mill GF 1 to 1 Baking Mix)
- 1/4 cup butter
Instructions
- In a large bowl, combine sweet potatoes, sugar, milk, and butter. Add eggs one at a time, stirring well after each addition to fully incoporate the eggs. Stir in salt and vanilla. Pour into a 9 x 13″ baking dish.
- In a medium bowl, combine brown sugar, pecans, flour, and butter until very crumbly and well combined. (a pastry blender or two forks work well for this). Sprinkle over the sweet potato mixture.
- Bake uncovered at 350 degrees for 40-45 minutes or till golden.
Notes
- Make-Ahead Tips. To make this casserole in advance, I recommend mixing up the sweet potato filling and storing it in the refrigerator. Make the pecan topping and store separately in a bag or airtight container. Sprinkle the topping onto the filling right before baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Oven
- Cuisine: American