This sweet potato casserole with pecan topping is the perfect holiday dish.
Have you started planning your holiday menus? I have always been a lover of food but there is something I really love about planning and making an entire feast.
I love gathering with family, enjoying good conversation and delicious food. I love breakfast quiche, Sweet Potato Casserole with Pecans, the perfect turkey, mashed potatoes, pie and more.
It is a family tradition to always make layered finger Jello and Sour Cream Coffee Cake. The holidays are all about food and tradition and I always look forward to them.
This Sweet Potato Casserole with Pecans is a great addition to your holiday feast.
sweet potato casserole with pecan topping
Ingredients:
6-8 sweet potatoes, peeled and cubed
2 eggs
1/4 cup butter
1/2 cup milk
1/2 cup brown sugar
2 Tablespoons sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
For the streusel:
5 Tablespoons butter, softened
2/3 cup brown sugar
1/2 cup flour
1/2 teaspoon salt
3/4 cup pecans
Directions:
Peel and cube the sweet potatoes and place in a large pot with water.Boil over high heat, then reduce. Boil until the sweet potatoes spear easily with a fork.
Drain the sweet potatoes then place in a large mixing bowl.
Add the eggs, butter, milk, sugars, vanilla, salt and cinnamon and mash or blend with a mixer until completely smooth.
In a separate, small bowl, combine the butter, sugar, flour and salt. Crumble the mixture over the sweet potato puree, then top with the pecans.
Bake until the streusel topping is golden brown, about 30 minutes.
This dish is delicious served warm or cold as leftovers. You may want to double the recipe because in our house, the Sweet Potato Casserole with Pecans is always a great favorite.
Ingredients
- 6-8 sweet potatoes peeled and cubed
- 2 eggs
- 1/4 cup butter
- 1/2 cup milk
- 1/2 cup brown sugar
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- For the streusel:
- 5 Tablespoons butter softened
- 2/3 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 3/4 cup pecans
Instructions
- Peel and cube the sweet potatoes and place in a large pot with water.
- Boil over high heat, then reduce. Boil until the sweet potatoes spear easily with a fork.
- Drain the sweet potatoes then place in a large mixing bowl.
- Add the eggs, butter, milk, sugars, vanilla, salt and cinnamon and mash or blend with a mixer until completely smooth.
- Pour the sweet potato mixture into a casserole dish.
- In a separate, small bowl, combine the butter, sugar, flour and salt. Crumble the mixture over the sweet potato puree, then top with the pecans.
- Bake until the streusel topping is golden brown, about 30 minutes.
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