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Sweet Potato Casserole with Pecan Crumble

1 hr 10 min12 ingredientsSide · Vegetarian · Make-ahead

Ingredients10 servings

  • 3 lb sweet potatoes, peeled and cubed
  • ⅓ cup sugar
  • 4 tbsp butter, melted (for filling)
  • 2 eggs
  • ½ cup milk
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¾ cup brown sugar
  • ⅓ cup all-purpose flour
  • 4 tbsp butter, melted (for topping)
  • 1 cup chopped pecans
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Steps

  1. Heat oven to 350°F and butter a 9×13-inch dish.
  2. Boil sweet potatoes in salted water until very tender, 15 minutes. Drain well.
  3. Mash with sugar, butter, eggs, milk, vanilla, salt and cinnamon until smooth. Spread in the dish.
  4. Mix brown sugar, flour, butter and pecans and scatter over the top.
  5. Bake 25–30 minutes, until the topping is crisp and the edges bubble.
Tip: Prefer marshmallows? Skip the crumble and cover with mini marshmallows for the last 10 minutes.

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