Ingredients
Scale
For the casserole:
- 29-ounce can sweet potatoes, drained
- ½ cup (1 stick) salted butter, melted
- ⅓ cup milk
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
For the topping:
- 5 tablespoons salted butter, melted
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Start by heating your oven to 350°F (175°C).
- Prepare the Filling: In a large bowl, mash the drained sweet potatoes. Mix in melted butter, milk, sugar, vanilla extract, and eggs until well combined.
- Assemble in Dish: Transfer the sweet potato mixture into an 8-inch square baking dish.
- Make the Topping: In a separate bowl, combine melted butter, brown sugar, flour, and chopped pecans. Mix until the mixture forms small crumbles.
- Add the Topping: Evenly sprinkle the pecan crumbles over the sweet potato mixture.
- Bake: Place in the oven and bake for 30-40 minutes, or until the topping is golden brown.
- Cool and Serve: Let the casserole cool for 15-20 minutes to set properly before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes