Sweet Potato Casserole with Pecan Topping is my husband’s favorite dish at Thanksgiving and Christmas. It’s like eating dessert with your meal.
I always use canned sweet potatoes but if you prefer you can cook and mash your own sweet potatoes to use in this recipe.
Sweet Potato Casserole with Pecan Topping
1 (29 ounce) can sweet potatoes, drained or 3 cups sweet potatoes
1/2 cup melted butter
1/3 cup milk
1/2 cup sugar
1 teaspoon vanilla
2 eggs, beaten
For the Topping
5 tablespoons butter, melted
2/3 cup dark brown sugar
2/3 cup flour
1 1/2 cup pecan pieces
Preheat the oven to 350 degrees.
Mash the drained sweet potatoes. Add the melted butter, sugar, milk, vanilla, and beaten eggs. Mix well.
Pour into 8×11 baking dish.
For the topping combine the butter, brown sugar, flour and pecan pieces in small bowl.
Use your fingers and crumble topping over the sweet potato casserole.
Bake for 25 to 30 minutes.