A Sweet Potato Casserole That's a Snap
Stressing over your holiday menu? (Hello, Thanksgiving's coming up a lot faster than you'd like to admit.) Serve up this easy, homemade sweet potato casserole for a side dish even your in-laws will love:
What You'll Need:
For the Sweet Potato Filling:
- 2 15-ounce cans cut sweet potatoes, drained (or 3 cups)
- 1 stick of butter (8 tablespoons), melted
- 3/4 cup granulated sugar
- 1/3 cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Pecan Crumble:
- 1 cup chopped pecans
- 2/3 cup brown sugar
- 2/3 cup flour
- 1/2 stick of butter (4 tablespoons), melted
Step 1: Preheat oven to 350 degrees Fahrenheit. In a large bowl add the drained sweet potatoes and mash well using the back of a fork or potato-masher. Whisk in the melted butter, sugar, half-and-half, eggs, vanilla extract, cinnamon, nutmeg and salt, then whisk until smooth.
Step 2: In a separate bowl combine crumble ingredients: chopped pecans, brown sugar, flour, and melted butter. Using your fingertips combine together until crumbs form.
Step 3: Transfer the sweet potato mixture into your lightly greased baking dish. Sprinkle the pecan crumble over the top and bake for 30-40 minutes, or until golden grown. Allow to cool before serving.