Brown Sugar Sweet Potato Casserole
Ingredients
Sweet Potato Base
- 4 pounds sweet potatoes peeled and cut into 2-inch chunks
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter softened
- 2 large eggs at room temperature
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
Pecan Topping
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter melted
- 1/4 cup packed light brown sugar
Equipment
- Large pot
- mixing bowl
- electric mixer
- 9x13-inch baking dish
- oven
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- Place the peeled sweet potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
- Drain the sweet potatoes completely and transfer them to a large mixing bowl. Mash them with a potato masher or electric mixer until smooth and free of lumps.
- Add the 1 cup of brown sugar, 1/2 cup of softened butter, eggs, milk, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture is light and fully combined.
- Spread the sweet potato mixture evenly into the prepared baking dish using a spatula.
- In a small bowl, stir together the chopped pecans, flour, 1/4 cup of melted butter, and 1/4 cup of brown sugar until the mixture resembles coarse crumbs.
- Sprinkle this topping evenly over the sweet potato layer. Bake for 30-35 minutes, or until the edges are bubbly and the pecan topping is golden brown and crisp.
- Remove the casserole from the oven and let it rest on a wire rack for at least 10 minutes before serving to allow it to set.