Sweet Potato Casserole

Fluffy, whipped sweet potatoes topped with a pecan crumble make up this perfect Sweet Potato Casserole! Follow this recipe for make-ahead instructions to create the perfect side dish, ideal for the holiday season or dinner party.

Recipe by: Laughing Spatula

Ingredients

Filling

• 8 cups peel, cubed Bako Sweet potatoes

• 1/4 cup butter, melted

• 2 large eggs

• 1/2 cup milk

• 3/4 cup brown sugar (light or dark)

• 1 tsp salt

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cinnamon

Pecan Topping

• 1/4 cup butter, melted

• 3/4 cup brown sugar (light or dark)

• 1/2 cup all purpose flour

• 1 cup pecans (roughly chopped)

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Directions

1. Preheat oven to 350 degrees farenheit

2. Cut the sweet potatoes into large cubes, about 3 inches. Place in a large pot and cover with water. Bring to a boil.

3. Simmer sweet potatoes until fork tender, about 10-15 minutes. Drain and add to a large bowl or your stand mixer bowl.

4. Add to the sweet potatoes: butter, eggs, milk, brown sugar, and spices. Beat on medium high speed until light and fluffy. Transfer to a 9 x 13 baking dish. Set aside.

Pecan Topping

1. Add all ingredients to a medium size bowl and using a fork combine until crumbly. Spread evenly over the whipped sweet potatoes.

2. Bake for 30-35 minutes until cooked through and the edgest are puffy.

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