Best Sweet Potato Casserole
Ingredients:
- 1/2 stick butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar, packed
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie seasoning
- 1/2 tsp. salt
- 2 large eggs
Ingredients for the topping:
- 1/2 cup flour
- 1/2 cup brown sugar packed
- 1/2 stick butter, melted
- 1/4 tsp. salt
- 3/4 cup chopped pecans
Directions:
- To make the sweet potoatoes: Add peeled and cubed sweet potatoes to a large pot of salted water. 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. Mash the sweet potatoes.
- To make the filling: Preheat the oven to 350 F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, seasoning, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- To make the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer.
- Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
