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Tracy's Yummy Sweet Potato Casserole

Print Recipe
Course Side Dish

Ingredients
  

  • 3 large or 4 medium baked* sweet potatoes
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter softened
  • 1/4 cup brown sugar optional, plenty sweet without added sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Spices: feel free to omit or reduce; exchange clove for ground ginger for more "southern sweet potato pie" flavor

  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground nutmeg

Topping - 10,000 times better than marshmallows

  • 1 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 4 tablespoons butter melted
  • 1.5 cup chopped toasted pecans

Instructions
 

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a food processor, mix together the peeled, baked sweet potatoes, brown sugar, eggs, salt, butter, evaporated milk, and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish (I use a round 9-inch, 2-quart Pyrex covered casserole dish, so storing leftovers is easy.)
  • Topping: In a medium bowl, mix the brown sugar and flour. Add the melted butter. Stir in the pecans. Sprinkle the topping evenly over the sweet potato mixture.
  • Bake uncovered in the preheated oven 30-45 minutes, or until the topping is lightly brown.

Notes

Baking--not steaming or boiling--the sweet potatoes is important for caramelizing the sugar: pierce with a fork and bake whole, unpeeled sweet potatoes in a lined pan at 375°F for about 1.5 hr until soft; can be baked a few days in advance.