Sweet Potato Casserole

Ingredients

Filling

• 4–5 large sweet potatoes (orange yams)
• 3 large eggs
• ½ cup evaporated milk (or cream, or half and half)
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ teaspoon salt
• ¼ cup butter, melted

Pecan Topping

• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup light brown sugar
• 1 cup pecans, chopped

Instructions

1. Cook potatoes — Place whole sweet potatoes in a large pot. Add enough water to cover about halfway (at least 3–4 inches, but the water doesn't fully cover them). Bring to a boil, then reduce to a medium simmer. Cover and simmer 20–40 minutes (depending on size) until fork-tender but not mushy.
2. Peel — Drain and let potatoes cool enough to handle. Peel and discard skins; put flesh in a large mixing bowl.
3. Mix filling — Add eggs, evaporated milk, vanilla, sugar, salt, and melted butter. Mash smooth with a potato masher, then finish with a hand mixer on low for about 45 seconds until smooth.
4. Fill the dish — Pour mixture into a lightly greased 8×11", 9×13", or deep 10" pie pan.
5. Make topping — In a mixing bowl, combine flour, brown sugar, and pecans. Cut in butter with a fork or pastry blender until well combined. Sprinkle evenly over the sweet potato mixture.
6. Bake — 350°F for 35–40 minutes.
7. Store — Refrigerate leftovers up to 4–5 days.

Notes

• Marshmallow topping — Skip the pecan topping and cover with mini marshmallows; bake about 25 minutes until puffed and browned.
• Half and half topping — Do half pecan topping baked the whole time; in the last 5 minutes, add marshmallows to the other half and bake until golden.
• Nut allergy — Omit pecans, or swap in ½ cup rolled oats for texture.
• Make ahead (1–2 days) — Mix filling and spread in dish. Make topping but store separately. Add topping just before baking.
• Freeze — Assemble completely without baking, cover with double foil, freeze up to 3 months. Thaw overnight in fridge, then sit 30 minutes on counter before baking.

Nutrition (per serving)

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