Sweet potato bake - Rachel

Best Sweet Potato Casserole

 

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Prep time

15 mins

Cook Time

45 mins

Time to Make It

1 hour

 

This recipe for The Best Sweet Potato Casserole has a velvety sweet potato base and is topped off with a pecan streusel topping. It'll put candied yams to shame!

Author: Rachel Farnsworth

Yield: Serves 6 to 8

Ingredients

SWEET POTATO CASSEROLE:

• 4 large dark skinned sweet potato, peeled and cubed
• ½ cup white sugar
• 2 eggs, beaten
• ½ teaspoon salt
• 4 tablespoons butter, softened
• ½ cup milk
• ½ teaspoon vanilla extract

PECAN STREUSEL TOPPING:

• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 3 tablespoons butter, softened
• ½ cup chopped pecans

Instructions

1. Preheat oven to 325 degrees.
2. Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
3. Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth. Transfer to a 9x13 inch baking dish.
4. In medium bowl prepare the streusel topping. Mix the sugar and flour together. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
5. Bake in the preheated oven for 30 minutes.