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