sweet potato casserole
This side dish has become a Thanksgiving favorite. Even family members that aren't fond of sweet potatoes go back for seconds of this casserole. This dish can be assembled the night before and refrigerated until ready to cook. I like to remove from the fridge 15 or 20 minutes before putting in the oven.
prep time
15 Min
cook time
45 Min
method
Bake
yield
10 to 12
Ingredients
- 5 cans (15oz ea) sweet potatoes, drained
- 3/4 cup sugar
- 2 - eggs, slightly beaten
- 1/3 to 2/3 cup milk
- 1/2 cup butter, melted
- 1 teaspoon real vanilla
- TOPPING:
- 1 cup light or dark brown sugar
- 1/2 cup all purpose flour
- 1/3 cup butter, melted
- 1 cup pecans, chopped
How To Make sweet potato casserole
-
Step 1Mix sweet potatoes, sugar, eggs, milk, butter and vanilla together with electric mixer until very creamy. Pour into a greased casserole dish.
-
Step 2In a separate bowl, mix brown sugar, flour, pecans and melted butter. Sprinkle nut mixture on top of sweet potatoes.
-
Step 3Bake at 350 degrees for 35 minutes or until bubbly.
- 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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