Terry's Traditional Sweet Potato Casserole with Pecan Topping
Terry's Traditional Sweet Potato Casserole with Pecan Topping is the stuff legends are made of. It's indescribably delicious, and decadent beyond measure. It will have your family or guests clamoring for more. And, it's the perfect side dish for Thanksgiving, Christmas or Easter.
2canscut sweet potatoes in syrup(40 oz each) sometimes called yams, rinsed and drained
1cupsugar
½teaspoonsalt
2eggsbeaten
4tablespoonunsalted buttermelted
½cupmilk
1teaspoonground cinnamon
½teaspoonvanilla extract
Topping
1cuplight brown sugar
⅓cupall-purpose flour
1cuppecanschopped
5tablespoonunsalted buttermelted
Instructions
Preheat your oven to 350 degrees.
For the Sweet Potato Mixture
Use a potato masher and mash the sweet potatoes until smooth.
In a large bowl, combine the sweet potatoes, sugar, salt, eggs, butter, milk, vanilla and cinnamon. Mix well.
Pour into a 9x13 inch casserole dish that has been lightly sprayed with non-stick cooking spray.
For the Pecan Topping
Combine topping ingredients in a small bowl. Mix well.
To assemble the casserole and bake.
Sprinkle evenly over the top of the sweet potato mixture.
Bake for approximately 35-45 minutes, or until the topping is bubbling and light golden brown, and the sweet potato mixture has set.
Notes
Sharon's Expert Tips:This recipe calls for two (40-ounce) cans of cut sweet potatoes in syrup. Canned sweet potatoes are sometimes called yams, so if you don't see canned sweet potatoes, look for yams. You can substitute six to seven cups of fresh cooked and mashed sweet potatoes for the canned sweet potatoes in this recipe.This recipe can be made up to 48 hours ahead of time. If making ahead, cover and refrigerate until about an hour before you are ready to bake it.