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Sweet Potato Casserole

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 15

Ingredients

4-5 large sweet potatoes
3 large eggs
1/2 cup evaporated milk, or substitute cream, or half and half
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter, melted

For the topping:*
3 Tablespoons butter
1/4 cup all-purpose flour
1 cup light brown sugar
1 cup pecans, chopped

Instructions

Cook Potatoes: Place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer. Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.
Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.
Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.
Pour mixture into a lightly greased casserole dish. Anything around the size of an 8×11'' , 9×13'' or even a deep dish 10'' pie pan will work.
Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.
Bake at 350 degrees F for 35-40 minutes.
Store leftovers in the refrigerator for 4-5 days.

Notes

Topping: To add a marshmallow topping instead, top the casserole with a layer of miniature marshmallows and bake for about 25 minutes, or until the marshmallows are puffy and browned. Half Pecan Half Marshmallow Topping: Make ½ of the pecan topping and spread it over half the casserole – bake as directed. When it's about 5 minutes from being finished baking, top the other half with mini marshmallows and put back in the oven until they are golden and puffy.Nut Allergy: Omit the nuts, or add about ½ cup rolled oats instead, for texture.
Make-Ahead Instructions: You can prepare this easy sweet potato casserole recipe 1-2 days in advance. First make the filling and smooth into your baking dish. Make the topping, but store seperatly. Add topping before baking. Here are some other great
Freezing Instructions: Prepare the sweet potato casserole completely, but don't bake it. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Allow it to come to room temperature for 30 minutes on the counter before baking.

Nutrition
Calories: 286kcal, Carbohydrates: 43g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 54mg, Sodium: 197mg, Potassium: 396mg, Fiber: 3g, Sugar: 26g, Vitamin A: 13106IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.