This recipe for Decadent Sweet Potato Casserole is perfect for holiday get-togethers and parties. It's a family recipe that was passed down from my Aunt Tammy and it has been a part of our family for over 35 years. It's seriously the best sweet potato side dish I've ever made and your guests are going to love it!
Ingredients
59ouncescanned sweet potatoes, drained I use Bruce's Brand (1 40 ounce + 1 29 ounce cans)
3/4cupsugar
1/2stickbutter, melted
2eggs, beaten
1tspvanilla
Sweet Pecan Topping
1/2 stick butter, softenedimportant that it is softened
3/4 cup brown sugar
1/3cup flour
1cup pecans, chopped
Instructions
Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with non-stick cooking spray and set aside.
In a large size bowl, add sugar, melted butter, eggs, and vanilla. Beat together until mixed.
Add drained potatoes to the sugar mixture and mash together until all large chunks are gone.
Transfer sweet potato mixture to casserole dish.
Sweet Pecan Topping
In a separate small bowl, add softened butter, brown sugar, flour, and pecans. Use a fork or clean hands to mix together until crumbly.
Generously sprinkle the pecan crumble over the sweet potato mixture. Bake for 25-30 minutes until edges are starting to brown and bubbly. Let cool for 5-7 minutes before serving.