Delight your dinner guests with this flavorful sweet potato casserole that’s subtly sweet. The sweet potatoes can be boiled or even oven roasted for a more complex flavor. Prepare it a day in advance, toss it in the refrigerator and bake just before your guests arrive.
CASSEROLE
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5 cups sweet potato, cubed
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¼ cup white sugar
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2 eggs, beaten
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½ tsp. salt
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4 tbs. butter, softened
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½ cup milk
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1 tsp. vanilla extract
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1 tsp. cinnamon
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¼ tsp. ground cloves
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¼ tsp. ground nutmeg
TOPPING
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½ cup packed brown sugar
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⅓ cup all-purpose flour
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3 tbs. butter, softened
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½ cup chopped pecans
Step 1
Preheat oven to 325 degrees Fahrenheit. Put sweet potatoes in a medium saucepan with enough water to cover. Cook over medium-high heat until tender; drain and mash.
Step 2
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk, vanilla extract and spices. Mix until smooth. Transfer to a 9x13 inch baking dish or large casserole dish.
Step 3
In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato casserole.
Step 4
Bake in the preheated oven for 30 minutes, or until the topping is slightly brown. Serve warm as a side dish or dessert.
This dish is a modification of a recipe originally featured in AllRecipes.com
