SWEET POTATO CASSEROLE

WITH PECAN STREUSEL TOPPING

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INGREDIENTS

2 ½   pounds sweet potatoes, peeled and cut into cubes
4   tablespoons butter, softened
½   cup whole milk
½   cup packed brown sugar
2   large eggs
½   teaspoon ground nutmeg
¼   teaspoon vanilla extract
1   teaspoon kosher salt


TOPPING


½   cup all-purpose flour
4   tablespoons butter, melted
½   cup pecans, chopped
¼   cup packed brown sugar
½   teaspoon kosher salt

DIRECTIONS

  • Prep. Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Serves: 8

Preheat oven to 350ºF. Grease a medium baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to a boil then reduce heat. Simmer until sweet potatoes are fork tender, about 15 minutes. Drain and let cool slightly. Transfer to a large bowl.


Add butter to sweet potatoes and mash. Add milk, brown sugar, eggs, nutmeg, salt, and vanilla. Stir until smooth. Transfer to prepared baking dish.


In a medium bowl, add topping ingredients and mix until combined.


Sprinkle the topping over the sweet potatoes and bake for 25 minutes until warm and golden. Serve warm.











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