Description
Unbelievable sweet potato casserole with a crumbly buttery brown sugar and pecan topping. This is one Thanksgiving or holiday dessert recipe you won’t want to miss!
Ingredients
Units
Scale
- 40 oz can yams (I use Bruce’s brand), drained
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons butter, softened
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Pour yams in a large bowl and mash until desired smoothness. (I leave some lumps.)
- Add granulated sugar, milk, egg, 3 tablespoons of butter, and vanilla. Mix until thoroughly blended.
- In a smaller bowl combine brown sugar, flour, 2 tablespoons of butter and mash with a fork until crumbly. Stir in pecans.
- Pour yam mixture into an 8 by 8-inch baking dish. Top with brown sugar mixture. Bake for 25-35 minutes or until top is golden brown and bubbling.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 279
- Sugar: 25.7 g
- Sodium: 116.3 mg
- Fat: 8 g
- Carbohydrates: 49.6 g
- Protein: 3.5 g
- Cholesterol: 20.9 mg