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Fab's Sweet Potato Casserole

by Katie Heath
The best part of Thanksgiving
Servings: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooking time for sweet potatoes: 1 hour
Total Time: 2 hours

Equipment

  • 1 9 by 13 casserole dish
  • 1 stand mixer

Ingredients

  • 8 cups cooked sweet potatoes (about 7 large)
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 1/3 stick butter, softened
  • 1/2 cup milk
  • 1 tsp. vanilla

For the topping:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup butter, melted
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 375 degrees. Grease a 9 by 13 casserole dish.
  • Mix sweet potatoes, sugar, salt, eggs, softened butter, milk, and vanilla together in a stand mixer. Pour into casserole dish.
  • Mix brown sugar, flour, melted butter, and pecans. Sprinkle on top of he sweet potatoes.
  • Bake uncovered for 20-30 minutes until hot and bubbly. Serve warm.

Notes

Katie's Tips:
*Here is how I cook sweet potatoes in the oven. I use two cooking sheets lined with foil. After washing the potatoes, pierce the potatoes with a fork several times and sprinkle with salt. Roast at 425 for 50-60 minutes. After they cool, I put them in 2 large freezer bags and allow them to sit overnight. The next morning the peel comes right off. This way I avoid trying to peel hot sweet potatoes!
*Fab likes to cook her sweet potatoes in the instapot using this recipe. Put trivet in pour in 1 cup of water. Stack sweet potatoes on the trivet. Cook for 22-25 minutes on high heat. 
*If you want a nut free dish, omit pecans. I also do this when I'm serving it to kids because they are anything sweet with nuts in it.
*These reheat nicely for day after Thanksgiving leftovers!