Sweet Potato Casserole (Video)
Creamy sweet potatoes covered in a delicious, crunchy butter-pecan-sugar topping, this delectable side dish will become a family favorite in your household for years to come!
Equipment
Ingredients
- 2 lb Sweet Potatoes, peeled and cubed
- 2 tbsp granulated sugar
- ⅓ cup unsalted butter
- ½ cup milk
- 2 eggs, beaten
Topping
- ⅓ cup brown sugar, packed
- ⅓ cup pecans, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- Preheat oven to 325⁰F/ 165⁰C.Add a pinch of salt to a large pot of water; bring to a rolling boil.
- Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes.
- Meanwhile, chop pecans and melt butter. Combine brown sugar,pecans, flour and melted butter in a small bowl until combined.
- Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.
- Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes. Cover with Stone Tray or foil.
- Bake for 45 minutes, remove cover and bake for an addition15 minutes, or until topping is nicely browned.
- Serve immediately.
Notes
Make Ahead -
This recipe can be prepared one day ahead, make the casserole up to the point where you add the topping. Refrigerate casserole until ready to bake, then add the topping and bake according to directions. If using the Stone baker, remove from refrigerator 30 minutes prior to baking.
Nutrition
Calories: 396kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 147mgPotassium: 606mgFiber: 5gSugar: 23gVitamin A: 21997IUVitamin C: 4mgCalcium: 97mgIron: 2mg
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