Sweet Potato Casserole with Pecan Crumble Topping

Sweet Potato Casserole


Sweet Potatoes

  • 3 cups cold mashed sweet potatoes (prepared without milk or butter)
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Pecan Crumble Topping

  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold butter


  1. Heat oven to 325 degrees F. Grease a 2-quart baking dish.
  2. Sweet Potatoes: In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla extract until smooth. Transfer to the prepared baking dish.
  3. Pecan Crumble Topping: In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture.
  4. Bake, uncovered, at for 45 to 50 minutes or until a thermometer reads 160 degrees F.

Yield: 8 to 10 servings