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Sweet Potato Casserole with Pecans Topping featured by top US food blog, Food Diary of a City Girl.

Sweet Potato Casserole Recipe with Pecans

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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 12 people

Ingredients
  

Sweet Potatoes

  • 3 large uncooked sweet potatoes
  • 3 large eggs
  • 1 cup granulated white sugar
  • ⅓ cup evaporated milk
  • ½ cup softened butter
  • 1 tsp pure vanilla bean paste
  • ½ tsp cinnamon
  • ¼ tsp salt

Brown Sugar Pecan Topping

  • 2 cups pecan halves
  • 2 cups brown sugar
  • ⅔ cup flour
  • ⅔ cup butter

Instructions
 

Sweet Potatoes

  • Clean, peel, and dice sweet potatoes. Add them to a 6-quart stock pot and fill with water two inches above the sweet potatoes.
  • Boil the sweet potatoes on medium-high heat until softened.
  • Using a strainer, drain the sweet potatoes and place them in a mixing bowl. Allow them to cool for about 15 minutes.
  • Add all ingredients to the mixing bowl with the sweet potatoes and blend until smooth using an immersion hand blender or food processor.
  • Place the sweet potato mixture in a 13 X 9 non-stick baking pan. Set aside.

Brown Sugar Pecan Topping

  • Add all ingredients in a separate mixing bowl. Cut butter into flour, sugar, and pecans using a pastry blender or two knives. Once you have created a crumble, top and spread it evenly on your sweet potato mixture.
  • Bake the sweet potato casserole in a 350° oven for 30 - 45 minutes, or until bubbly. The casserole is ready to serve once it is out of the oven.
  • I hope you enjoy my sweet potato casserole! I promise it will make a great addition to your Thanksgiving spread.