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Yummy Sweet Potato Casserole

Enjoy this subtly sweet holiday favorite

Article by Erica Hernandez

Photography by Erica Hernandez

Originally published in Cypress Lifestyle

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

  • 5 cups sweet potato, cubed

  • ¼ cup white sugar

  • 2 eggs, beaten 

  • ½ tsp. salt

  • 4 tbs. butter, softened

  • ½ cup milk

  • 1 tsp. vanilla extract 

  • 1 tsp. cinnamon 

  • ¼  tsp. ground cloves

  • ¼  tsp. ground nutmeg

TOPPING

  • ½ cup packed brown sugar

  • ⅓ cup all-purpose flour 

  • 3 tbs. butter, softened

  • 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

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