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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 441 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• ⅓ cup milk
• 2 large eggs
• ⅓ cup all-purpose flour
• ¾ cup white sugar, or more to taste
• ⅓ cup unsalted butter, melted
• 1 (40 ounce) can cut sweet potatoes, undrained
• ⅓ cup unsalted butter, cut into pieces
• ¾ cup packed brown sugar, or more to taste

Recipe Instructions

Step 1

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

Step 2

Make potatoes: Place canned sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Remove from the heat and drain.

Step 3

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. Spread evenly into the prepared baking dish.

Step 4

Make topping: Mix pecans, brown sugar, flour, and melted butter in a separate bowl until combined and crumbly. Sprinkle over sweet potato mixture.

Step 5

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