Recipe courtesy of Virginia Willis
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Sweet Potato Casserole
Total:
1 hr 50 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr 30 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr 30 min
Yield:
8 servings
Level:
Easy

Ingredients

Sweet Potatoes: 
Topping:

Directions

For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour. 

Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper. 

Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside. 

Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.

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