Description
A Southern take on the traditional sweet potato casserole; a creamy sweet potato base covered liberally with a crunchy pecan praline topping. This dish is great even at room temperature.
Ingredients
- 2 (29 ounce) cans sweet potatoes, drained and mashed
- 1 cup white sugar
- ½ cup butter, melted
- ½ cup milk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup brown sugar
- 1 cup chopped pecans
- ⅓ cup butter, melted
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch casserole dish.
- Mix sweet potatoes
- white sugar
- 1/2 cup butter
- milk
- eggs
- salt
- vanilla extract
- and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
- Stir brown sugar
- pecans
- and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
- Bake in the preheated oven until cooked through and praline topping is lightly browned
- about 40 minutes. Cool slightly before serving
- at least 25 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 12