Sweet Potato Casserole with Certified SC Pecan Crumble Topping Ingredients
Ingredients
Filling
- 4 pounds Certified SC Grown sweet potatoes, peeled and cut into large chunks
- 2 large eggs
- ¼ cup unsalted butter, softened
- ½ cup milk
- ½ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground nutmeg, optional
- ¼ teaspoon ground cinnamon, optional
Pecan Crumble Topping
- 5 tablespoons unsalted butter, melted
- ⅔ cup packed light brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup Certified SC Grown pecans, chopped
Instructions
- Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until fork-tender. Drain thoroughly and transfer to a large bowl.
- Preheat the oven to 350°F. Lightly grease a 2½- to 3-quart baking dish or 9 x 13-inch baking dish.
- Add the eggs, softened butter, milk, brown sugar, granulated sugar, vanilla, salt, and optional nutmeg and cinnamon to the sweet potatoes.
- Beat with an electric mixer on medium-high speed until the mixture is smooth, combined, and fluffy.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- Prepare the pecan crumble topping: In a medium bowl, combine the melted butter, brown sugar, flour, and salt. Mix with a fork until moist crumbs form.
- Add the pecans and toss until evenly incorporated.
- Sprinkle the pecan crumble evenly over the sweet potato filling.
- Bake for about 45 minutes, or until the topping is lightly golden and the casserole is set around the edges and mostly set in the center. Begin checking for doneness around 30 minutes.
- Serve warm.
Notes
- The casserole can be assembled, covered, and refrigerated for up to 24 hours before baking. If baking directly from the refrigerator, allow additional baking time; the original recipe notes that a chilled casserole may take about 50 minutes.
