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Sweet Potato Casserole

Filling:
 4 tbsp unsalted Butter, melted, plus more for buttering the baking dish
 3 cups mashed Sweet Potatoes (3-4 large potatoes; about 1 3/4 pounds)
 ½ cup Milk
 ¼ cup Brown Sugar, Packed
 1 tsp pure vanilla extract
 ½ tsp kosher salt
 2 large eggs
Topping:
 ½ cup all-purpose flour
 ½ cup brown sugar, packed
 4 tbsp unsalted butter, melted
 ¼ tsp kosher slat
 ¾ cup chopped pecans
1

Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. 

2

Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. 

3

Mash the sweet potatoes.

For the Filling:
4

Preheat the oven to 350° F and butter a 2-quart baking dish.

5

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish.

For the Topping:
6

Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.

7

Stir in the pecans and spread over the top of the sweet potatoes in an even layer.

8

Bake until mostly set in the center and golden on top, 25 to 30 minutes.

9

Serve hot.