Recipes · Holiday Treats · Sides
Sweet Potato Casserole with Pecan Topping
- Chef / source
- Jeannie Harrell
- Serves
- 8
- Meal
- Holiday, Side dish
- Issue
- October 2014
Ingredients
- 3 cups mashed sweet potatoes, peeled and cooked
- 1 cup sugar
- 1 stick butter, melted
- 1 tsp. vanilla
- 2 eggs, lightly beaten
- 1/2 cup evaporated milk
- 1/3 cup self-rising flour
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1/2 cup pecan halves
Method
Preheat oven to 350ºF. Spray a round nine-inch baking dish with non-stick cooking spray.
Combine first six ingredients in a large bowl. Spread evenly in baking dish.
Combine flour, butter, and sugar in a medium bowl. Layer mixture evenly over potatoes in the dish. Arrange pecan halves over top to cover completely. Bake for 30 to 35 minutes, or until hot throughout.
