An easy to make ahead holiday favorite! The brown sugar and pecan topping on this sweet potato makes it a sophisticated alternative to the marshmallow topped classic.
Scrub and bake the sweet potatoes. Bake at 375° for 60-90 minutes until the potatoes are very soft when stabbed with a fork. Allow them to cool. You can refrigerate at this time, or peel to assemble the casserole now.
In a mixer, beat the sweet potatoes until smooth. In a separate bowl, mix together the eggs, sugar, salt, melted butter, vanilla and milk. Slowly add in the sweet potatoes, mixing well as you go. Place into a baking dish.
In a separate bowl mix together the topping with brown sugar, flower, melted butter and pecans. You can vary the amount of pecans to taste. Note that your topping mixture should be a dry-wet consistency, if you squeeze it together it sticks together. Similar to a play sand.
Bake at 350° for 30-40 minutes until browned. Note if the casserole was made ahead and has been refrigerated it takes an extra 15-20 minutes in the oven.
Because this is cooking at home and not in a factory, there might be some variation between how I prepare this recipe and what you create at home. As such, all nutritional information are estimates and may vary. If you like this recipe or find it useful, you can rate it by clicking on the stars above. A 4 or 5 rating would be greatly appreciated!