Sweet Potato Casserole

This sweet potato casserole made with canned sweet potatoes is a lovely addition to your holiday feast. The crunchy pecan topping is a nice change from toasted marshmallows, and the canned sweet potatoes save you valuable time in the kitchen, allowing you to focus on other parts of the meal.

Ingredients for Sweet Potato Casserole

• 1 (40 ounce) can Cut sweet potatoes, undrained
• ¾ cup White sugar, or to taste
• ⅓ cup Unsalted butter, cut into pieces
• ⅓ cup Milk
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Chopped pecans
• ¾ cup Packed brown sugar, or to taste
• ⅓ cup All-purpose flour
• ⅓ cup Unsalted butter, melted

Steps to Preparing Sweet Potato Casserole

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.

2. To make the sweet potato layer: Place canned sweet potatoes and their liquid in a medium saucepan, and bring to a boil.

3. Remove from the heat and drain. Transfer potatoes to a medium bowl and mash with a fork or potato masher. Add white sugar, butter, milk, eggs, and vanilla; mix until well combined.

4. Spread evenly into the prepared baking dish.

5. To make the topping: Mix pecans, brown sugar, flour, and melted butter in a separate bowl until combined and crumbly.

6. Sprinkle over sweet potato mixture.

7. Bake casserole in the preheated oven until topping is golden brown, about 35 minutes.