Sweet Potato Casserole with Pecan Topping


The decadent one. Creamy, buttery sweet potatoes under a praline pecan topping that bakes up like candy. This is the side dish that eats like dessert.

Ingredients

3 cups canned sweet potatoes, drained and mashed
1/2 cup butter, melted
1/3 cup milk
3/4 cup sugar
1 tsp vanilla
2 eggs, beaten
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
Topping: 5 Tbsp butter, melted · 2/3 cup brown sugar · 2/3 cup flour · 1 cup chopped pecans

Instructions

1. Mix the base.
2. Pour into a greased 9x13-inch baking dish.
3. Crumble the topping over it.
4. Bake at 350°F for 25–35 minutes.

Make it gluten-free: use a gluten-free 1-to-1 flour in the topping.

Shopping list (copy & paste)

You probably have: salt, ground cinnamon, ground nutmeg, vanilla extract
Canned sweet potatoes — two 29-oz cans (about 3 cups drained and mashed; you may have a little left over)
Butter — 13 Tbsp total (1/2 cup for the base + 5 Tbsp for the topping; 2 sticks covers it)
1/3 cup milk
3/4 cup sugar
2/3 cup brown sugar (topping)
2 eggs
1 cup pecans, chopped
2/3 cup flour (or gluten-free 1-to-1 baking flour for the swap)

 

Helpful item

The 9x13 glass baking dish with a lid — bakes the casserole, then the lid goes on and it travels or stores just like that:

As an Amazon Associate, I earn from qualifying purchases.

👉 https://link.amazon/B0i2Qgw7N

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