Ingredients
12
12 servings
- •4 cups peeled, cubed sweet potatoes
- •2 large eggs, beaten
- •0.5 cup white sugar
- •0.5 cup milk
- •4 tablespoons butter, softened
- •0.5 teaspoon vanilla extract
- •0.5 teaspoon salt
- •0.5 cup packed brown sugar
- •0.33333334326744 cup all-purpose flour
- •3 tablespoons butter, softened
- •0.5 cup chopped pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
- Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.
- Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 226
- Carbohydrate: 30g
- Fat: 11g
- Fiber: 2g
- Protein: 3g
- Sugar: 20g
Related Recipes
Sweet Potato Casserole Dessert
Sweet Potato Casserole VI
Sweet Potato Casserole IV
Best Sweet Potato Casserole
Roasted Sweet Potato Casserole with Pecan Crumble
Sweet Potato Casserole with White Raisin
Sweet Potato Casserole with Pecans
Sweet Sweet Potato Casserole
The Best Sweet Potato Casserole
Eggless Sweet Potato Casserole
Southern Sweet Potato Casserole
