This creamy, comforting sweet potato casserole with pecans is such a treat, it could almost be served as dessert. Most often, it makes an ideal sweet-savory side dish alongside green salad or roasted veggies.
Ingredients:
3 cups cold mashed sweet potatoes (prepared without milk or butter)
1 cup sugar
3 large eggs
1/2 cup 2% milk
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter
Directions:
Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.
