Sweet Potato Casserole with Pecan Topping

🧂 Ingredients

• 4 tbsp unsalted butter

  plus more for buttering the casserole dish
• 4 sweet potatoes

  about 1 ¾ pounds, peeled and cubed
• 1/2 cup milk
• 1/4 cup brown sugar

  packed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar

  packed
• 4 tbsp unsalted butter

  melted
• 1/4 tsp salt
• 3/4 cup pecans

  chopped

Instructions

• 1 Add peeled and cubed sweet potatoes to a large pot of salted water. Bring to
  boil over high heat, then lower the heat to a simmer and cook until the potatoes
  are fork tender, about 15 to 20 minutes. Drain well and cool.
• 2 Mash the sweet potatoes with a potato masher or a mixer.
• 3 Preheat the oven to 350° F. Butter a 2-quart baking dish.
• 4 In a large bowl, whisk together the butter, mashed sweet potatoes, milk, brown
  sugar, vanilla, nutmeg, salt and eggs. Transfer to the prepared baking dish.
• 5 Prepare the topping: Combine the flour, brown sugar, butter and salt in a medium
  bowl until moist and the mixture clumps together. Stir in the pecans.
• 6 Spread the pecan mixture over the top of the sweet potatoes in an even layer.
• 7 Bake for 25 to 30 minutes, until mostly set in the center and golden on top.

Nutrition Info