Sweet Potato Casserole with Pecan Topping

This casserole is a must-have at our Thanksgiving table. It is certain to be a family favorite for you as well!

  • 3-4 medium sweet potatoes
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 4 tbsp. butter, softened
  • 1/2 cup evaporated milk
  • 1 tsp. vanilla

For the topping

  • 1/2 cup packed brown sugar
  • 1/3 cup flour
  • 1 tsp. cinnamon
  • 3 tbsp. butter, softened
  • 1/2 cup chopped pecans

Preheat oven to 325F. Place the sweet potatoes on a foil-lined baking sheet and bake until cooked through, approx 40-50 minutes. Remove from the oven, allow to cool enough to handle. Peel the potatoes and place in a large mixing bowl. Mash the potatoes with a potato masher. Mix together the potatoes, white sugar, eggs, salt, butter, evaporated milk and vanilla. Mix until smooth. Transfer to a 9×13″ baking dish.

For the topping – in a medium bowl, mix the brown sugar, flour and cinnamon. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potatoes.

Bake in preheated oven 30 minutes or until the topping is lightly browned.

Serves 12.