This classic sweet potato casserole features the buttery, crunchy pecan topping and smooth sweet potato filling everyone loves. Guaranteed to be a hit at your holiday feast!
Topping
1 cup brown sugar
1 1/2 cup plain flour
1 1/3 cup butter or margarine, melted
1 cup chopped pecans
Casserole
3 cups cooked sweet potatoes (approximately 3 pounds raw sweet potatoes), peeled
1/2 cup sugar
1/2 cup (1 stick) butter or margarine, softened
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
Step 2 - The Topping
Preheat oven to 350°.
In a small bowl, combine the topping ingredients. Set aside.
Step 3 - Sweet Potato Mixture
In a large mixing bowl, mash the cooked sweet potatoes. Add the 1/2 cup butter or margarine, eggs, milk, sugar and vanilla extract. Beat with electric mixer on medium speed until well blended.
Step 4 - Final
Place sweet-potato mixture in a greased 9-x-13-inch baking dish. Crumble topping over sweet potato mixture. Bake for 30 to 35 minutes.
If you'd like, you can add marshmallows during the final 10 minutes of cooking to sweeten the casserole a little more.
