The Pioneer Woman Tasty Kitchen
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Sweet Potato Casserole

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Level: Easy

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Description

A super easy family friendly casserole of sweet creamy mashed sweet potatoes topped with a scrumptious crunchy brown sugar pecan topping. This is the perfect Thanksgiving holiday side dish.

Ingredients

  • 3  Large Sweet Potatoes
  • ¼ cups Brown Sugar
  • 2  Eggs, Lightly Beaten
  • 1 teaspoon Salt
  • 5 Tablespoons Butter, Softened
  • ¾ cups Evaporated Milk
  • 1 teaspoon Vanilla Extract
  • ½ Tablespoons Cinnamon
  • ¼ teaspoons Ground Cloves
  • ¼ teaspoons Ground Nutmeg
  • 1 cup Packed Brown Sugar
  • ⅔ cups All-purpose Flour
  • 8 Tablespoons Butter, Softened
  • 1-½ cup Chopped Pecans

Preparation

Scrub, dry and prick sweet potatoes with a fork. Place on baking sheet and bake for 1 hour at 425 degrees or until fork tender turning the sheet halfway through the baking process. Let cool long enough to handle easily.
Preheat oven to 350 degrees. Grease 9×13 inch baking dish.
Scoop sweet potatoes out of skin with a spoon and place in large bowl. Add 1/4 cup sugar, beaten eggs, salt, 5 tablespoons butter, evaporated milk, vanilla, cinnamon, cloves and nutmeg. Mix well with a spoon or on low with a hand held mixer. Spread the mixture in the greased baking dish.
In a medium bowl combine 1 cup brown sugar and flour. Using a pastry knife cut in 8 tablespoons butter until the mixture is crumbled. Stir in pecans; sprinkle mixture over sweet potatoes. Bake for 30 minutes; turn the broiler on low for the last 1 1/2-2 minutes of baking just to lightly brown the top.

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