sweet potato casserole
My husband loves pecans and sweet potatoes. He often reflects on his mother's (she passed away several years ago) variation of sweet potato casserole. After listening to his stories for a couple of years, I finally felt I had enough information to try and reproduce her recipe, even though I'd never had the opportunity to try it myself. Apparently, I hit the nail on the head (so to speak). This one is a family winner.
prep time
1 Hr 15 Min
cook time
45 Min
method
Bake
yield
6 to 8
Ingredients
- CASSEROLE
- 12 - large baked sweet potatoes, mashed
- 1 cup brown sugar, lightly packed
- 2 - eggs
- 1 teaspoon vanilla
- 1/4 teaspoon vanilla bean, fresh diced
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon, ground
- 1/2 cup milk
- 1/2 cup butter, melted
- TOPPING
- 1 cup brown sugar, firmly packed
- 2/3 cup flour
- 2/3 cup butter, melted
- 16 ounces pecans, in pieces
How To Make sweet potato casserole
-
Step 1Preheat the oven to 350 degrees F.
-
Step 2Bake the sweet potatoes until they are completely soft. Skin them and mash into a fine paste.
-
Step 3Beat the eggs lightly and add them to the potatoes.
-
Step 4Add all the remaining ingredients and mix thoroughly.
-
Step 5Pour casserole ingredients into a buttered 2-quart casserole dish.
-
Step 6Mix all the topping ingredients together in a medium bowl and pour out over the top of the casserole. It should be fairly dry - that's ok. We're wanting it to melt into a caramelized, pecan encrusted topping.
-
Step 7Place the casserole in the oven and bake for 30 to 40 minutes or until the top is a gorgeous, browned caramelized crust.
-
Step 8Remove and let sit for 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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