Sweet Potato Casserole
A true Southern Thanksgiving staple. Sweet Potato Casserole made with the perfect amount of cinnamon and a delicious buttery pecan topping. This Thanksgiving favorite is always a crowd pleaser.
Ingredients
- 2 pounds sweet potatoes cooked *See Notes
- ¼ cup unsalted butter melted
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons maple syrup optional
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Pecan Crumb Topping
- ½ cup brown sugar
- 2 ½ tablespoons unsalted butter melted
- 2 ½ ounces all-purpose flour ¼ cup + 1 tablespoon
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup pecans chopped
Instructions
- Preheat the oven to 350°F and lightly grease an 9x13 baking dish.
- In a large bowl, mash the sweet potatoes until smooth. Set aside to cool while you prepare the topping.
- Pecan Crumb Topping: In a small bowl combine the brown sugar, melted butter, flour, spices and pecans. Mix until fully combined. Set Aside.
- Sweet Potato Mixture: To the mashed sweet potatoes add in the melted butter, egg, milk, maple syrup, brown sugar, spices, salt and vanilla extract. Mix until fully combined. (If the mixture seems too thick stir in a little more milk to thin it out. About 1 tablespoon at a time.)
- Pour into the prepared baking dish. Spread out into an even layer. Sprinkle over pecan crumb topping in an even layer. Cover with foil and bake for 35 minutes.
- Remove the foil and bake for another 10 minutes. Enjoy!
Notes
Cooking Sweet Potatoes- Peel, cut and boil your sweet potatoes until tender. Or bake them until tender.
Tried this recipe?Let us know how it was!