Description
Discover how to make the most delicious sweet potato casserole with our easy-to-follow recipe. Perfect for holiday gatherings or weeknight dinners!
Ingredients
- 4 cups peeled, cubed sweet potatoes (960 g)
- 2 large eggs, beaten
- 5 cup white sugar (100 g)
- 5 cup milk (120 ml)
- 4 tablespoons vegetable oil, softened (56 g)
- 5 teaspoon (3 ml) vanilla extract
- 5 teaspoon (3 ml) salt
- 5 cup packed brown sugar (100 g)
- 1/3 cup all-purpose flour (40 g)
- 3 tablespoons vegetable oil, softened (42 g)
- 5 cup chopped pecans (60 g)
Instructions
- Prepare all necessary items. Set your oven to 325°F (165°C) to preheat.
- For the sweet potatoes, place them in a medium-sized pot and add water until covered. Cook on medium-high heat until they become soft, which should take around 10 to 15 minutes. Drain the water and transfer the sweet potatoes to a large bowl.
- Use a fork to mash the sweet potatoes once drained. Pour in the eggs and blend thoroughly. Add sugar, milk, oil, vanilla extract, and salt, mixing until the texture is smooth. Pour this mixture into a 9×13-inch baking dish.
- To create the topping, combine brown sugar and flour in a medium bowl. Use a pastry cutter to blend in the oil until the mixture resembles coarse crumbs and looks slightly like peas; avoid overmixing. Incorporate the pecans by stirring them in. Evenly distribute the topping over the sweet potato mixture.
- Place in the oven you’ve preheated and bake until the topping achieves a light brown color, approximately 30 minutes.
- Enjoy the dish once it is ready!
Notes
- To achieve a crunchier topping, consider toasting the pecans before adding them to the mixture.
- Enhance the flavor by using brown butter instead of vegetable oil in the topping.
- Experiment with cinnamon or nutmeg to elevate the sweet potato filling.
