Sweet Potato Casserole with Pecan Crumble

Name: Sweet Potato Casserole with Pecan Crumble
Total time: 65 min
Yield: 2
Ingredients: 4 cups peeled, cubed sweet potatoes; 2 large eggs, beaten; 0.5 cup white sugar; 0.5 cup milk; 8 tbsp butter, softened; 0.5 tsp vanilla extract; 0.5 tsp salt; 0.5 cup packed brown sugar; 0.33333334326744 cup all-purpose flour; 3 tbsp butter, softened; 0.5 cup chopped pecans

A delightful sweet potato casserole topped with a crunchy pecan crumble. Ideal for holidays or gatherings, this side dish is sure to be a hit.

Recipe Info

Prep Time

65 min

Difficulty

Easy

Servings

Nutrition

calories226calories

carbohydrates30g

fat11g

protein3g

Side Dish American

Ingredients

4 cups peeled, cubed sweet potatoes

2 large eggs, beaten

0.5 cup white sugar

0.5 cup milk

8 tbsp butter, softened

0.5 tsp vanilla extract

0.5 tsp salt

0.5 cup packed brown sugar

0.33333334326744 cup all-purpose flour

3 tbsp butter, softened

0.5 cup chopped pecans

Directions

Preheat your oven to 325°F (165°C).

In a medium saucepan, add sweet potatoes and cover with water. Cook over medium-high heat until tender, about 10 to 15 minutes. Drain and transfer to a large bowl.

Mash the drained sweet potatoes using a fork. Add beaten eggs and mix well.

Next, incorporate sugar, milk, softened butter, vanilla extract, salt, and stir until smooth.

Transfer the sweet potato mixture into a 9x13-inch baking dish.

For the crumble topping: In a medium bowl, mix brown sugar and flour together. Using a pastry cutter, combine the butter until the mixture is coarse, resembling peas. Don't overmix; then stir in chopped pecans.

Sprinkle the crumb topping over the sweet potato mixture.

Bake for about 30 minutes until the topping turns lightly browned.

Serve and enjoy!