Description
A creamy and sweet casserole topped with crisp pecans, perfect for holidays and family gatherings.
Ingredients
Scale
- 4–5 large sweet potatoes (or 3 cans, 16 ounces each sweet potatoes or yams)
- 3 large eggs (slightly beaten)
- 1/2 cup granulated white sugar
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar (packed)
- 1/4 cup unsalted butter, melted (1/2 stick)
- 3/4 cup pecans (chopped)
Instructions
- Cook sweet potatoes on the stove or drain canned yams. Mash until smooth.
- Preheat the oven to 350°F and spray a 13×9-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the mashed sweet potatoes, eggs, sugar, evaporated milk, melted butter, vanilla extract, and salt. Mix until smooth.
- Transfer the sweet potato mixture to the prepared baking dish.
- In a separate bowl, combine flour, brown sugar, and melted butter for the topping. Stir in chopped pecans.
- Sprinkle the crumbly mixture over the sweet potato filling.
- Bake for 50-55 minutes until golden brown and filling is set.
- Serve immediately, and store leftovers in the refrigerator.
Notes
This casserole can be made a day in advance. Serve as a side dish or dessert with whipped cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg