Thanksgiving Sweet Potato Casserole

Ingredients

Filling: 

• ½ stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish 
• 3 to 4 large sweet potatoes (about 1 ¾ pounds), peeled and cubed 
• ½ cup milk 
• ¼ cup brown sugar, packed 
• 1 teaspoon pure vanilla extract 
• 1/2 teaspoon kosher salt 
• 2 large eggs 

Topping: 

• ½ cup all-purpose flour 

• ½ cup brown sugar, packed 

• ½ stick (4 tablespoons) unsalted butter, melted 

•  ¼ teaspoon kosher salt

• ¾ cup of chopped pecans 

Directions

Sweet potatoes: 

1. Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water.
2.  Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes.
3. Drain and cool, and mash the sweet potatoes. 

Filling: 

1. Preheat the oven to 350 degrees F, and butter a 2-quart baking dish. 
2. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs in a large bowl. Transfer to the prepared baking dish.

Topping: 

1. Combine the flour, brown sugar, butter, and salt in a medium bowl until moist and the mixture clumps together. 
2. Stir in the pecans, and spread the mixture over the top of the sweet potatoes in an even layer.
3. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot. 

Recipe Information

Total time: 45 minutes

Serves 6-8

Source: 

https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945