Sweet Potato Casserole
Yield: 8
Ingredients
Sweet Potato Filling
- 3 lbs sweet potatoes, baked & skins removed*(see note)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 teaspoons vanilla extract
Topping
- 1 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup old fashioned rolled oats
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F
- To a large mixing bowl, add baked sweet potatoes, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, melted butter, milk, and vanilla extract. Use an electric mixer to blend until smooth.
- Spray a 9x9 or 7x11 baking dish with nonstick cooking spray. Add sweet potato filling to the prepared dish and spread evenly.
- To a medium bowl, add brown sugar, flour, pecans, rolled oats, softened butter, and cinnamon. Use a fork to mix the ingredients and cut in the butter. Keep going until ingredients are well combined and crumbly.
- Sprinkle topping evenly over the potato filling. Bake uncovered for 35-45 minutes, until topping is crisp and slightly browned and casserole is bubbling at sides. Remove from oven and let sit for at least 15 minutes before serving.
Notes
*Recipe time does not account for baking the sweet potatoes. Prior to making casserole, scrub & wash dirt off sweet potatoes, pat dry, then use a fork to poke holes in them. Wrap potatoes with foil, place on a foil-lined baking sheet and bake at 425 degrees F until softened. Baking time will vary based on the size of your potatoes; expect anywhere from 45 mins to 1.5 hours. Give them some time to cool, then remove skins before using in casserole recipe.