Sweet Potato Casserole
This sweet potato casserole will be guaranteed to steal the show at your Thanksgiving dinner table this year. It starts off with creamy mashed potatoes and is finished with a crunchy brown sugar pecan crumble.
Ingredients
For the sweet potato filling
- 3 pounds sweet potatoes (peeled and cut into 1-inch cubes)
- ½ cup packed brown sugar
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
For the pecan topping
- ¼ cup butter (melted)
- ⅓ cup brown sugar
- 2 tablespoons flour
- 1 ¼ cups chopped pecans
Instructions
- Preheat your oven to 350°F and grease a 9x13 baking dish.
- Add the sweet potatoes to a large pot and add enough water to cover them by 1 inch. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until fork-tender. Drain.
- In a large bowl, mash the sweet potatoes with the remaining filling ingredients. Spread in the prepared baking dish.
- In a medium bowl, mix together all the pecan topping ingredients until combined. Sprinkle evenly on top of the sweet potatoes.
- Bake for 25-30 minutes until hot and bubbly and the pecans are toasted. Enjoy!