Sweet Potato Casserole

Crispy topping and smooth and creamy custardy middle! We eat it as a side at holiday meals but you could serve it as a dessert. 

Sweet Potato Casserole                                                                             Printable Recipe

2-1/2 pounds sweet potatoes
1/4 - 1/3 cup sugar
2 eggs
1/2 teaspoon salt
4 Tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla


5 Tablespoons packed brown sugar
7 Tablespoons flour
4 Tablespoons butter
1/2 cup chopped pecans



Peel, slice, and boil sweet potatoes until soft, drain and place in medium size bowl. (I use my Pampered Chef microcooker and do it in two batches. Each batch is 4 cups water, 1/2 of the potatoes, 15 minutes on high.) Mix cooked sweet potatoes, sweetener, eggs, salt, butter, milk, and vanilla until fairly smooth. Spread into 2 quart rectangular baking dish. (Mine is approx 8"x11")
Melt butter and add pecans, brown sugar, and flour.

Stir until flour is mixed in well. Should resemble chunky crumbs. (Feel free to make more or less, depending on how you like it.)
Spoon evenly over sweet potatoes.
Bake in 325 degree oven for 40-50 minutes or until it doesn't jiggle when wiggled. Topping will brown some.