Easy Sweet Potato Casserole
Brace yourselves for a culinary delight that’s about to revolutionize your kitchen – the one and only sweet potato casserole! Picture this: velvety sweet potatoes, kissed by a golden brown sugar and pecan topping that’s practically a dessert in disguise.
Servings 6
Ingredients
Sweet Potato Filling
- 3 cups sweet potatoes peeled and cubed
- 1 eggs
- 2 tablespoons sugar
- 1/4 cup evaporated milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Toping
- 1/4 cup brown sugar
- 3 tablespoons flour
- 2 tablespoons butter
- 1/4 cup chopped pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
Sweet Potato Filling
- Add the sweet potato pieces to a deep pot and fill with water until the potatoes are covered. Bring to a boil. Reduce the heat and allow the potatoes to simmer for 15 minutes, or until they are soft when poked with a fork.
- Drain the potatoes and add to a mixing bowl with the egg, granulated sugar, evaporated milk, 2 tablespoons butter, vanilla, and pinch of salt.
- Mash with a potato masher, or hand mixer, until smooth in texture. It’s ok if there are a few small lumps.
- Pour the potato mash into a 2 quart casserole dish (8-9″ baking dish works too).
Topping:
- In a small bowl, add the brown sugar, flour, butter, chopped pecans, cinnamon, ground cloves, and nutmeg.
- Use a pastry blender, or two forks, to cut the butter into the mixture creating small beads of butter.
- Sprinkle the topping directly on top of the sweet potato.
- Bake at 325 degrees for 30 minutes.
Notes
Recipe altered from Allrecipes