Sweet Potato Casserole


4 Cups Of Roasted Sweet Potatoes

1/2 Cup Of Raw Sugar

2 Eggs, Beaten

1/2 Teaspoon Of Salt

4 Tablespoons Of Softened Butter For The Potatoes

1/2 Cup Of Whole Milk

1 Teaspoon Of Vanilla Extract – 1/2 Teaspoon For The Sweet Potatoes & 1/2 Teaspoon For The Topping

1/2 Cup Packed Of Brown Sugar

1/3 Cup Of All Purpose Flour

3 Tablespoons Of Softened Butter For The Topping

1 Cup Of Chopped Pecans


Set the oven to 350 degrees Fahrenheit.

Prepare a 9-13 inch baking dish, greased with butter or lined with parchment paper.

Pierce sweet potatoes with a knife and place on foil-covered baking pan.

Bake and rotate them until cooked.

Cut in half and scoop out flesh, reserve the potato flesh in a bowl.

In a large bowl, mix sweet potato flesh with the raw sugar, beaten eggs, salt, 4 tablespoon of butter, milk and 1/2 teaspoon of vanilla.

Mix till light and fluffy.

Transfer to the baking dish.

In a medium bowl, combine the brown sugar, 1/2 teaspoon of vanilla and flour.

Next cut in the (3 tablespoons) butter until mixture coarse.

Stir in the pecans.

Sprinkle mixture over sweet potatoes mixture – it really clumps, but don’t worry, it melts when it the oven.

Bake for 30 minutes until top is lightly brown.

Yields 12 servings.

Pin It on Pinterest

Share This
Scroll to Top