Sweet Potato Casserole

Recipe View Prepare the oven and dish: Preheat oven to 350°F (175°C). Lightly butter a 2-quart baking dish. (5 minutes)

Recipe View Begin the sweet potato base: In a medium saucepan, combine the canned sweet potatoes and their liquid. Bring to a gentle boil over medium heat. (10 minutes)

Recipe View Drain and mash: Remove from heat and thoroughly drain the sweet potatoes. Transfer them to a medium bowl. Using a fork or potato masher, mash until smooth. (5 minutes)

Recipe View Combine the base ingredients: Add the granulated sugar, butter pieces, milk, eggs, and vanilla extract to the mashed sweet potatoes. Mix until everything is well combined and the mixture is smooth and creamy. (5 minutes)

Recipe View Transfer to dish: Spread the sweet potato mixture evenly into the prepared baking dish. (2 minutes)

Recipe View Prepare the pecan crumble: In a separate bowl, combine the chopped pecans, dark brown sugar, flour, and melted butter. Mix with a fork until the mixture is evenly moistened and forms a crumbly topping. (5 minutes)

Recipe View Top and bake: Sprinkle the pecan crumble evenly over the sweet potato mixture in the baking dish. Bake in the preheated oven until the topping is golden brown and the sweet potato filling is heated through, approximately 35 minutes. (35 minutes)

Recipe View Cool and serve: Let the casserole cool slightly before serving. This allows the flavors to meld and the topping to set slightly. (10 minutes)