Sweet Potato Casserole
The dessert version of mashed potatoes, baked in a casserole and topped with a crunchy nut topping.
    Servings
    10people
    Servings
    10people
    Ingredients
    Filling
    Instructions
    Filling
    1. Boil the diced sweet potato cubes until soft. While the potatoes are boiling, butter a 9×13 baking dish and set aside. Drain and mash the potatoes in the bowl of a stand mixer (or by hand). Preheat oven to 325 F.
    2. Beat the remaining filling ingredients (sugar, eggs, salt, butter, milk, vanilla) into the sweet potatoes, until smooth. Transfer into your prepared baking dish.
    Topping
    1. In a medium bowl, mix the brown sugar and flour. Cut the softened butter into the mixture until it’s crumbly – I find it easiest to go in with my (clean) hands for this part. Stir in the pecans. Sprinkle topping over the mashed sweet potato
    2. Bake for 30 minutes, or until the top is lightly browned.
    Recipe Notes

    This is a good recipe to make with kids, because there are very straightforward “jobs” to assign – peeling the potatoes, mashing the potatoes, mixing the topping.