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Southern Sweet Potato Casserole
Kristen King

Southern Sweet Potato Casserole

Creamy whipped sweet potatoes with cinnamon and nutmeg are topped with a crunchy brown sugar pecan topping in this Southern Sweet Potato Casserole.
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Prep Time 1 hour 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Side, Side Dish
Cuisine: American
Calories: 355
Ingredients Method

Ingredients
  

  • 4-5 sweet potatoes large
  • 1 cup sugar
  • 2 eggs beaten
  • 1 stick butter melted
  • 1/2 cup evaporated milk
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
For topping
  • 1/2 stick butter melted
  • 3/4 cup brown sugar
  • 1/3 cup all purpose flour
  • 1 cup pecans chopped

Method
 

  1. Preheat oven to 350 degrees.
  2. Pierce potatoes several times all over with a fork and place on a baking sheet.
  3. Bake potatoes until tender, about 60 minutes.
  4. Once cool enough to handle, peel potatoes and add to a large mixing bowl.
  5. Whip potatoes with an electric mixer until fluffy and smooth. You need about 4 cups of whipped sweet potatoes.
  6. Add sugar, eggs, butter, evaporated milk, vanilla, cinnamon, salt, and nutmeg to the potatoes.
  7. Mix with electric mixer and put in a greased square casserole dish.
  8. Add topping ingredients to a bowl and mix well. Spread on top of potatoes.
  9. Bake for 30-35 minutes until heated through.