Pecan Sweet Potato Casserole
Great side dish for Thanksgiving or Christmas
Ingredients
- 4 Large sweet potatoes cubed
- 1 ⁄2 C white sugar
- 2 eggs beaten
- 1 ⁄2 t salt
- 4 T butter softened
- 1 ⁄2 C milk
- 1 ⁄2 t vanilla extract
- 1 ⁄2 C brown sugar packed
- 1 ⁄3 C all-purpose flour
- 3 T butter softened
- 1 ⁄2 C pecans crushed
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes or until the topping is lightly brown.
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