Sweet and creamy, hot and buttery, crunchy and nutty...an irresistible blend of flavors makes this the world's best sweet potato casserole.
Sweet Potato Casserole
3 cups plain mashed sweet potatoes (About 3 large sweet potatoes.)
1 cup sugar
1/2 cup milk
4 tablespoons butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
1/4 cup all purpose flour
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 tablespoons cold butter
Preheat oven to 325 degrees. Grease a 2 quart casserole dish with butter.
- In a large mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Place in the greased casserole dish.
- In a small bowl combine the brown sugar, chopped pecans, and flour. Cut in butter until mixture is crumbly. Sprinkle over potato mixture.
- Bake uncovered for 4 minutes, until top of casserole is golden brown. Serve immediately.
It's easy to double this recipe for a bigger crowd. Use 6 cups of mashed sweet potatoes (about 5 large sweet potatoes.) Double everything for the sweet potato casserole except the eggs -- use 4 eggs instead of 3. No need to double the topping, this will be enough.
Keywords: no marshmallow sweet potato casserole, holiday side dishes, sweet side dish