A rich, sweet potato casserole with a buttery pecan crumble topping. Terri Board’s version combines mashed sweet potatoes with brown sugar, eggs, vanilla, milk, and butter, topped with a crunchy pecan-and-flour crumble and baked until golden.
Ingredients
Casserole
3 c sweet potatoes, mashed
1 c brown sugar
2 eggs, lightly beaten
1 tsp vanilla
½ c milk
½ c butter, melted
Pecan Crumble Topping
½ c brown sugar
⅓ c flour
⅓ c butter, melted
1 c chopped pecans
Instructions
Preheat oven to 350°F. Butter a 1½ to 2 quart casserole dish.
Combine the mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Mix well.
Pour into the prepared casserole dish.
In a separate bowl, mix together the topping ingredients: brown sugar, flour, melted butter, and chopped pecans.
Sprinkle the pecan crumble evenly over the sweet potato mixture.
Bake at 350°F for 30–40 minutes, until hot and the topping is golden brown.
Make it ahead: Assemble the casserole the day before, cover and refrigerate, then add the topping just before baking. Add an extra 10 minutes to the bake time if going straight from the fridge.
Fresh or canned: Canned sweet potatoes (drained and mashed) work just as well as freshly cooked ones.
