Sweet Potato Casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
A sweet potato casserole with an irresistible crunchy pecan topping. This sweet potato casserole is so flavorful. The sweet potatoes are soft, smooth and puff up slightly while baking.
- 4 lbs sweet potatoes 6 cups mashed
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter melted and slightly cooled
- 1/2 Tbsp vanilla extract
- 1 cup craisins dried cranberries
- 2/3 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 Tbsp cold unsalted butter
- 1 cup pecans coarsely chopped
How to Make Mashed Sweet Potatoes:
Peel and chop sweet potatoes into 1" chunks. Add to a 5 1/2 qt dutch oven with enough water to cover surface of potatoes and bring to a boil. Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10 minutes). Drain and mash (using an electric mixer will make it even creamier).
How to Make Sweet Potato Casserole:
Preheat Oven to 350˚F. In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into cooked sweet potatoes then stir in 1 cup craisins. Spread sweet potato mix evenly into 5 1/2 Qt Dutch oven or a 9x13 casserole dish.
In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1 cup chopped pecans. Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min (bake 30-35 min if using casserole dish) or until hot and sweet potatoes start to puff at edges.