This sweet potato casserole recipe is sure to impress any Thanksgiving guests – even picky little ones. We’ve been making it for years and always return home with a completely clean casserole pan at the end of the night.
Ingredients:
3 cups mashed sweet potatoes (about 4 larger sweet potatoes – doesn’t need to be exact)
1/2 teaspoon vanilla extract
1/2 cup butter melted
1 cup sugar
2 eggs beaten
1/2 cup milk
Topping:
1 cup brown sugar
1/2 cup flour
1/2 cup butter chilled
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Mix mashed sweet potatoes, vanilla extract, butter, sugar, eggs, and milk in a big bowl. Pour into lightly greased 9×13 pan. Put brown sugar, flour, and butter in food processor and pulse until the butter pieces are pea-sized. Mixture should be crumbly. Don’t mix too long or you will end up with a dough-like topping. Mix together with pecans and spread over the top of casserole.
Bake uncovered at 350 degrees about 45-50 minutes until top is browned and bubbly.
