Crunchy Sweet Potato Casserole
A favorite Thanksgiving side, but delicous anytime of the year! The brown sugar and pecan crust makes this a crowd pleaser!
Servings: 15 people
Calories: 336kcal
Ingredients
Filling
- 4-5 Large Sweet Potatoes
- 3 Eggs Large
- ¾ C Sugar
- ½ C Butter Softened
- 1 Tsp Vanilla
- ½ Tsp Salt
Topping
- ⅓ C Flour
- 6 Tbsp Butter Softened
- 1 C Light Brown Sugar
- 1 C Pecans Chopped
Instructions
Sweet Potato Crunch Filling Instructions
- Fill a large pot of salted water and bring to a boil. Poke holes in your sweet potatoes and add them to the boiling water and cook until tender (approx 40 mins). Once sweet potatoes are cooked, allow them to cool.
- Once the sweet potatoes have cooled, peel them.
- Add your eggs to a bowl and slightly beat them. Then add the sugar and stir.
- Add the remaining filling ingredients - the sweet potatoes, butter, vanilla and salt. Mix to create the filling.
- Pour the filling into a pan of your choice. I like to use a deep 9x9 pan, but it works in a 9x13 too.
Sweet Potato Casserole Topping Instructions
- Combine the flour and brown sugar in a small bowl.
- Cut butter into mix until crumbly.
- Stir in pecans and spread over filling.
- Bake at 350 for 40-45 minutes.
Video
Notes
ENJOY!