Ingredients
4-5 large sweet potatoes
3 large eggs
1/2 cup evaporated milk , or substitute cream, or half and half 1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter , melted
For the topping:*
3 Tablespoons butter 1/4 cup all-purpose flour 1 cup light brown sugar 1 cup pecans , chopped
Instructions
1. Cook Potatoes: Place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer. Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.
2. Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.
3. Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.
4. Pour mixture into a lightly greased casserole dish. Anything around the size of an 8x11'' , 9x13'' or even a deep dish 10'' pie pan will work.
5. Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.
6. Bake at 350 degrees F for 35-40 minutes.
7. Store leftovers in the refrigerator for 4-5 days.
Notes
Topping: To add a marshmallow topping instead, top the casserole with a layer of miniature marshmallows and bake for about 25 minutes, or until the marshmallows are puffy and browned.
*Nut Allergy: Omit the nuts, or add about 1/2 cup rolled oats instead, for texture.
Make-Ahead Instructions: You can prepare this easy sweet potato casserole recipe 1-2 days in advance. First make the filling and smooth into your baking dish. Make the topping, but store separately. Add topping before baking.