A super easy, family-friendly casserole of creamy and sweet mashed sweet potatoes topped with a delicious crispy brown sugar pecan topping. It’s the perfect side dish for the Thanksgiving holiday.
- 3 large sweet potatoes
- ¼ cups brown sugar
- 2 Lightly beaten eggs
- 1 teaspoon Salt
- 5 tablespoons Softened butter
- ¾ cups evaporated milk
- 1 teaspoon Vanilla extract
- ½ tablespoon Cinnamon
- ¼ teaspoons Ground clove
- ¼ teaspoons Ground nutmeg
- 1 cup Packaged brown sugar
- ⅔ cups All purpose flour
- 8 tablespoons Softened butter
- 1-½ cup chopped pecans
Rub, dry and prick the sweet potatoes with a fork. Place on a baking sheet and bake for 1 hour at 425 degrees or until fork tender, turning the sheet halfway through the baking process. Let cool long enough to handle easily.
Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish.
Remove the skin from the sweet potatoes with a spoon and place them in a large bowl. Add 1/4 cup sugar, beaten eggs, salt, 5 tablespoons butter, evaporated milk, vanilla, cinnamon, cloves and nutmeg. Mix well with a spoon or over low heat with a hand mixer. Spread the mixture into the greased baking dish.
In a medium bowl, combine 1 cup brown sugar and the flour. Using a pastry knife, cut in 8 tablespoons of butter until the mixture is crumbled. Stir in pecans; sprinkle mixture over sweet potatoes. Bake for 30 minutes; turn the grill to low for the last 1 1/2-2 minutes of cooking just to lightly brown the top.