This is a winter favorite meal and one that needed a home on my blog and in my 30 Days of Dairy recipes.
The Sweet Potato Casserole is a favorite in our home and I love it for Thanksgiving or Christmas meals or anytime! 😉 I have had this casserole where it is just too sweet so I have cut back the sugar and prefer this recipe with much less sugar.
Sweet Potato Casserole
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Serves: 8
Ingredients
- 3 to 4 cups cooked and mashed sweet potatoes (3 to 4 large sweet potatoes)
- ½ cup butter, melted
- ½ cup milk
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs, beaten
Topping:
- ½ cup brown sugar
- ½ cup all-purpose flour
- 4 Tablespoons butter, melted
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish with softened butter.
- In a large bowl, mix together the mashed sweet potatoes, ½ cup melted butter, milk, vanilla extract, salt and eggs.
- Spread the sweet potato mixture into the prepared baking dish.
- In a small bowl, mix together the topping ingredients: brown sugar, flour, butter and pecans. Sprinkle pecan mixture over the sweet potatoes evenly.
- Bake for 25 to 30 minutes until the center is set and golden brown on top.
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