Sweet Potato Casserole
This Sweet Potato Casserole with Pecan Topping is a Thanksgiving classic. Prep this make ahead sweet potato casserole the night before and bake it before your holiday meal!
- 3 15 ounce cans of sweet potatoes. drained.
- 1/4 cup melted butter
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 eggs well beaten
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 cup packed brown sugar
- 1/4 cup butter softened
- 1/3 cup flour
- 2 teaspoon cinnamon
- 1.5 cups chopped pecans honey roasted or regular
Pour the butter over the sweet potatoes in a large bowl and mash.
Add next 5 ingredients; sugar, salt, eggs, milk, and vanilla. blend well
Pour into 9 in. glass baking dish
Combine ingredients for topping and crumble with your hands until combined.
Sprinkle the topping mixture over the potatoes.
Bake @ 350 degrees for 40 minutes
This can be made ahead! enjoy!
Calories: 503kcal | Carbohydrates: 54g | Protein: 3g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 155mg | Potassium: 127mg | Fiber: 1g | Sugar: 53g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 0.7mg