Sweet Potato Casserole
Mashed sweet potatoes topped with a brown sugar pecan streusel or marshmallows.
Contains common allergens
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Instructions
- 1
Boil the cubed sweet potatoes in a large pot of water for 15-20 minutes until very tender. Drain thoroughly.
- 2
Transfer the hot sweet potatoes to a large bowl. Add the granulated sugar, milk, softened butter, eggs, and vanilla. Beat with an electric hand mixer until completely smooth and fluffy.
- 3
Spread the mashed sweet potato mixture evenly into a greased 9x13-inch baking dish.
- 4
Prepare the topping: In a separate bowl, combine the brown sugar, flour, and cold diced butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs. Stir in the chopped pecans.
- 5
Sprinkle the pecan streusel topping evenly over the sweet potato mixture in the baking dish.
- 6
Bake at 375°F (190°C) for 25-30 minutes until the topping is golden brown and the casserole is heated through. Let stand for 10 minutes before serving.
Plan it in Listahan
Add Sweet Potato Casserole to your week, check it against your household's allergens, and build the shopping list automatically.