No southern holiday is complete without a sweet potato casserole. This sweet side is delicious and sometimes eaten as dessert! To bake the sweet potatoes, wash well, prick with a knife and bake on a baking sheet at 425 degrees for about 45 minutes. You will need about 4 sweet potatoes for this recipe. Let cool before handling.
This is a forgiving recipe. Feel free to reduce the sugar and butter – it will still be good! But don’t skimp on the topping.
Sweet Potato Casserole
3 ½ cups baked sweet potato, peeled and mashed
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup milk
2 large eggs, beaten
1/2 cup brown sugar (light or dark)
1/3 cup all-purpose flour
2 tablespoons butter (softened)
1/2 cup pecans (chopped)
Preheat oven to 350 degrees. Spray a shallow 2-quart casserole dish with nonstick cooking spray and set aside. In a large mixing bowl, blend well all casserole ingredients. Spread in prepared dish. In medium bowl, mix all topping ingredients until crumbly and sprinkle over the sweet potato mixture. Bake 45 minutes, or until golden on the edges and topping is crispy.