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Sweet Potato Casserole

fall

Sweet Potato Casserole

Sweet Potato Casserole with a creamy base and crunchy pecan topping. Perfect for Thanksgiving or any fall gathering.

Prep

20 min

Cook

45 min

Total

65 min

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Ingredients

Serves22

Sweet Potato Casserole

  • 14.6667 count Sweet Potatoes (peeled and cubed)
  • 14.6667 tbsp Butter (melted)
  • 1.8333 cup Brown Sugar (divided)
  • 0.9167 cup Milk
  • 7.3333 count Eggs (beaten)
  • 3.6667 tsp Vanilla Extract
  • 1.8333 cup Pecans (chopped)
Servings: 22−+
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Cooking Instructions

  1. 1

    Cook the Sweet Potatoes

    Boil the cubed sweet potatoes until soft. Drain and mash.
  2. 2

    Mix the Base

    In a bowl, combine mashed sweet potatoes, melted butter, 1/4 cup brown sugar, milk, eggs, and vanilla extract.
  3. 3

    Prepare the Topping

    Mix the remaining 1/4 cup brown sugar with chopped pecans.
  4. 4

    Bake

    Spread the sweet potato mixture into a greased baking dish and sprinkle with pecan topping. Bake at 350°F for 30 minutes.

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Sweet Potato Casserole

Prep: 20 min · Cook: 45 min · Total: 65 min · Servings: 22

Ingredients

Sweet Potato Casserole

  • 14.6667 count Sweet Potatoes (peeled and cubed)
  • 14.6667 tbsp Butter (melted)
  • 1.8333 cup Brown Sugar (divided)
  • 0.9167 cup Milk
  • 7.3333 count Eggs (beaten)
  • 3.6667 tsp Vanilla Extract
  • 1.8333 cup Pecans (chopped)

Instructions

  1. Cook the Sweet Potatoes — Boil the cubed sweet potatoes until soft. Drain and mash.
  2. Mix the Base — In a bowl, combine mashed sweet potatoes, melted butter, 1/4 cup brown sugar, milk, eggs, and vanilla extract.
  3. Prepare the Topping — Mix the remaining 1/4 cup brown sugar with chopped pecans.
  4. Bake — Spread the sweet potato mixture into a greased baking dish and sprinkle with pecan topping. Bake at 350°F for 30 minutes.