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KitchenAid Hand Mixer

Corning Casserole

Philips Multi Chopper

The Best Sweet Potato Casserole

Fluffy, Creamy Sweet Potato filling with Crispy Pecan Topping
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

Filling

  • 2 1/2 lbs/1.1kg sweet potatoes peeled and cut into 1 inch pieces
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1-2 tbsp orange zest zest of 1 orange
  • 1/2 cup evaporated milk
  • 4 tbsp unsalted butter softened
  • 1 tsp pumpkin spice can be subbed for spices above

Topping

  • 4 tbsp unsalted butter softened
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup pecans finely chopped
  • 1 pinch salt

Instructions
 

  • Heat your oven to 350 F/180 C.
  • Boil potatoes about 15 minutes until tender. Drain and let cool.
  • To cooled potatoes, add all Filling ingredients except milk and butter. Use hand mixer to blend smooth. Add 1/2 of the milk and blend, add remaining milk and mix well. Blend in soft butter.
  • For topping - Mix brown sugar and butter with a fork. Mix in salt and flour until combined. Add pecans and combine.
  • Pour filling into a buttered 2.5 qt/2.4 liter casserole dish. Spread topping evenly on top and pat gently with your hand. Bake in the heated oven for 30 minutes. Put under broiled for 1 - 2 minutes until golden brown on top.