Ingredients
Scale
- 3 cups cooked, mashed sweet potatoes (fresh preferred)
- 1 cup granulated sugar
- 1/2 cup softened butter
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup melted butter
Instructions
- Preheat your oven to 350°F. Prepare a 2-quart baking dish or a 9-inch square pan by greasing it with non-stick spray.
- In a mixing bowl, combine the cooked sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. Beat the mixture until smooth and creamy.
- Transfer the sweet potato mixture into the prepared baking dish, spreading it evenly.
- In a separate bowl, mix together the brown sugar, flour, chopped pecans, and melted butter until the mixture becomes crumbly.
- Evenly sprinkle the crumbly topping over the sweet potato mixture.
- Bake the casserole uncovered for 35 minutes, or until bubbly and golden brown on top.
- Allow the casserole to rest for 10 minutes before serving.
Notes
For best results, use freshly cooked and well-drained sweet potatoes. Optionally, toast the pecans for extra flavor. Let the dish rest after baking for better sliceability.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg