Sweet Potato Casserole with Pecan Topping
A comforting and delicious sweet potato casserole topped with a crunchy pecan crust, perfect for family gatherings and holidays.
Ingredients
For the Sweet Potato Mixture
- 2 cups sweet potatoes, cooked and mashed
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Pecan Topping
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup flour
- 2 tablespoons butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the sweet potatoes, sugar, milk, melted butter, eggs, vanilla extract, and salt until smooth.
- Pour the sweet potato mixture into a greased casserole dish and spread evenly.
- In another bowl, combine the chopped pecans, brown sugar, flour, and melted butter, and mix until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
Baking
- Bake in the preheated oven for about 30-35 minutes or until the topping is golden brown and the casserole is heated through.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat at 350°F (175°C) for 15-20 minutes.