Sweet Potato Casserole with Pecan Topping

Information

Creamy mashed sweet potatoes baked beneath a buttery, crunchy pecan topping. This Southern-style Thanksgiving side dish balances warmly spiced sweet potatoes with a golden brown sugar crumble.

Ingredients

• 4 lb (1.8 kg) orange-fleshed sweet potatoes, peeled and cut into evenly sized chunks
• 1/3 cup packed light brown sugar, for the filling
• 1/3 cup whole milk
• 4 tbsp unsalted butter, melted, for the filling
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup chopped pecans, for the topping
• 1/2 cup packed light brown sugar, for the topping
• 1/3 cup all-purpose flour, for the topping
• 4 tbsp unsalted butter, melted, for the topping

Preparation

1. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until very tender. Drain thoroughly.
2. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch (23 x 33 cm) baking dish with a little of the melted butter measured for the filling.
3. Mash the drained sweet potatoes until smooth. Let cool for about 10 minutes so they are warm rather than piping hot before adding the eggs.
4. Stir in the filling's brown sugar, milk, remaining filling butter, beaten eggs, vanilla, cinnamon, and salt until evenly combined.
5. Spread the sweet potato mixture evenly in the prepared baking dish.
6. In a separate bowl, combine the pecans, topping brown sugar, flour, and topping melted butter. Stir until crumbly.
7. Sprinkle the pecan mixture evenly over the sweet potatoes.
8. Bake uncovered for 30-35 minutes, until the filling is set and the topping is golden. If the pecans brown too quickly, cover loosely with foil.
9. Let stand for 10 minutes before serving.