Pecan-Topped Sweet Potato Casserole

I have been craving Aunt Maggie’s sweet potato casserole something awful. This is me trying to recreate a holiday favorite. This recipe is from the Thanksgiving issue of Southern Living.

 

 

 

 

 

 

Pecan-Topped Sweet Potato Casserole

  • 2 1/2  pounds  sweet potatoes (about 5 medium)
  • 2  tablespoons  butter, softened
  • 1/2  cup  firmly packed brown sugar
  • 1/2  cup  2% reduced-fat milk
  • 1  large egg
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  vanilla extract
  • Vegetable cooking spray
  • 1/4 cup firmly packed brown sugar
  • 1tbsp cold butter
  • 3 tbsp all purpose flour
  • 1/3 cup finely chopped pecans

 Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.

Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

Pulse 3 Tbsp. all-purpose flour and 1/4 cup firmly packed brown sugar in a food processor until combined. Add 1 Tbsp. cold butter, cut into small pieces, and process 45 seconds or until mixture resembles coarse meal; stir in 1/3 cup finely chopped pecans. Sprinkle mixture over Sweet Potato Filling in baking dish.

Bake at 350° for 40 to 45 minutes or until topping is golden brown.

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