Sweet Potato Casserole (Printable Version)
Baked sweet potatoes mashed with spices and topped with buttery brown sugar and chopped pecans.
# What You'll Need:
→ Sweet Potato Mixture
01 -
4-5 large sweet potatoes (orange yams)
02 -
3 large eggs
03 -
1/2 cup evaporated milk
04 -
1 teaspoon vanilla extract
05 -
1/2 cup granulated sugar
06 -
1/2 teaspoon salt
07 -
1/4 cup butter, melted
→ Topping
08 -
3 tablespoons butter
09 -
1/4 cup all-purpose flour
10 -
1 cup light brown sugar
11 -
1 cup chopped pecans
# Step-by-Step Guide:
01 -
Place sweet potatoes in a large pot and add enough water to cover slightly more than halfway. Bring to a boil, then reduce to medium simmer. Cover and cook until tender when pierced, approximately 20 to 40 minutes depending on size.
02 -
Drain water and transfer sweet potatoes to a plate or cutting board to cool. Once cool enough to handle, peel off the skins and place potato flesh in a large mixing bowl.
03 -
Add eggs, evaporated milk, vanilla extract, sugar, salt, and melted butter to the potatoes. Mash using a potato masher and then blend with an electric mixer on low speed for 45 seconds until smooth.
04 -
Pour the sweet potato mixture into a lightly greased casserole dish approximately 8x11, 9x13, or a 10-inch deep pie dish.
05 -
In a mixing bowl, combine flour, brown sugar, and chopped pecans. Cut in butter using a fork or pastry blender until evenly incorporated. Sprinkle topping evenly over sweet potato mixture.
06 -
Bake at 350°F (177°C) for 35 to 40 minutes until topping is golden and filling is set.
07 -
Refrigerate leftovers in an airtight container for up to 4 to 5 days.
# Additional Notes:
01 -
To avoid mushy sweet potatoes, monitor simmering time carefully and ensure potatoes are just tender.