Pecan Crusted Sweet Potato Casserole
I haven't made sweet potatoes any other way since and it's always requested!
So good! It tastes more like a dessert really rather than a side dish.
★★★★★ 1 vote5
6 cmashed sweet potatoes
1 cgran. sugar (or splenda)
1 tsppure vanilla extract
1/2 cbutter, melted
2 cchopped pecans
1 cpacked brown sugar
1/2 ccold butter
How to Make Pecan Crusted Sweet Potato Casserole
- In mixing bowl, combine all ingredients (except for topping) and mix well.
Spread into greased 9 x 13" casserole dish.
- Mix dry topping ingredients together, and with pasty blender (or your fingers if you wish), blend with cut cold butter to make coarse crumbs.
- Spoon and spread crumb topping evenly over casserole.
Bake uncovered 25-30 minutes at 350 until crust is brown and knife inserted comes out clean.
Hint: I traditionally use fresh sweet pototoes when in season. However, canned works just as good. Drain and rince away liquid before mashing.
Also, marshmallows can subst the crumb topping. Just add to last few minutes of baking time just long enough to brown tops.