chillyfillmores
Emma Keys
Filling: 4 large sweet potatoes (peeled and cubed) 1/2 cup granulated sugar 2 large eggs 1/2 cup whole milk 1/2 cup melted unsalted butter 1 teaspoon vanilla extract Topping: 1/3 cup all-purpose flour 1 cup light brown sugar (packed) 1/3 cup melted unsalted butter 1 cup chopped pecans
Ingredients
01
Peel and cube 4 large sweet potatoes. Boil in water until fork-tender, about 15–20 minutes. Drain and mash while still warm for best texture.
02
In a bowl, combine mashed sweet potatoes, 1/2 cup sugar, 2 eggs, 1/2 cup milk, 1/2 cup melted butter, and 1 tsp vanilla. Mix until smooth.
03
Spread the sweet potato mixture evenly in a greased 9x13-inch baking dish. Smooth the top using a spatula or the back of a spoon.
04
Mix 1/3 cup flour, 1/3 cup melted butter, 1 cup brown sugar, and 1 cup chopped pecans. Stir to form a crumbly, nutty topping.
05
Sprinkle the pecan mixture evenly over the sweet potato layer. Make sure every bite will have a bit of crunch and caramelized sweetness.
06
Bake uncovered at 350°F (175°C) for 30–35 minutes, or until the topping is golden brown and the casserole is heated through.
07
Serve warm as a side dish with turkey, ham, or roasted vegetables. It’s perfect for Thanksgiving, potlucks, or cozy Sunday dinners.