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Hannah’s Sweet Potato Casserole

I threw this casserole together one Christmas as a last ditch effort to get all the kids to try sweet potatoes without adding a ton of sugar. It was a huge hit, and now I make it for every holiday. —Hannah Williams, Malibu, California
  • Total Time
    Prep: 20 min. Total: 1 hour 40 min.
  • Makes
    8 cups

Ingredients

  • FILLING:
  • 6 sweet potatoes
  • 2 eggs
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup brown sugar (light or dark are both fine)
  • 1/3 cup flour
  • 3 tablespoons butter, softened
  • 3/4 cup chopped pecans

Directions

  • Pierce sweet potatoes with a fork, and roast until a fork can be easily inserted (about an hour). Remove skin and cut into chunks. Mix together the rest of the filling ingredients with the sweet potato, and spread into a casserole dish. Mix together topping ingredients, and sprinkle over sweet potato mixture. Bake at 350 for 40 minutes, until topping is brown.

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