Prep 10 mins
Cook 35 mins
Yummy sweet potato casserole recipe with which I grew up. Nuts are essential to giving it that "crunch", so if you don't like pecans, try walnuts or macadamias or cashews instead.
- 3 cups sweet potatoes, mashed (fresh or canned)
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 2 eggs
- 1⁄4 cup butter
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1 cup chopped pecans
- 1⁄3 cup flour
- 1⁄4 cup butter, melted
- Mix all ingredients and pour into greased baking dish. I use a round 9 inch fluted pyrex about 2" deep.
- Mix topping ingredients together and spread/sprinkle on top of casserole.
- Bake in a preheated 350*F oven for at least 35 minutes.
When at all possible I like to use unpeeled yams (for taste & nutrition) in dishes like this, & I did the same here (slicing the yams, steaming them & then cutting them into small chunks before mashing them)! Also roasted the pecans before including them in the topping! VERY, VERY NICE TASTING! Thanks for posting your recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
I ran out of oven space so I baked it the night before. then spooned it into a crockpot. tasted super awesome. No leftovers.
I made this for Thanksgiving - it was a hit! Perfect flavor as well as smooth (sweet potatoes) and crunchy (topping) textures. I'll definitely be maknig this again.