Ingredients for Missy's Sweet Potato Casserole
- 3 pounds cooked sweet potatoes
- 1 cup granulated sugar
- 3/4 cup unsalted butter (1/2 cup melted, 1/4 cup cold)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup chopped pecans (or walnuts)
- Non-stick cooking spray
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How to Make Missy's Sweet Potato Casserole
- Preheat oven to 350°F (175°C).
- Peel and cube approximately 3 pounds of sweet potatoes. Boil until tender (about 15-20 minutes). Drain well and mash thoroughly.
- In a large bowl, combine the mashed sweet potatoes with 1 cup granulated sugar, 1/2 cup (1 stick) melted unsalted butter, 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Mix until well combined.
- Spray a 9x13 inch baking dish with non-stick cooking spray. Pour the sweet potato mixture into the prepared dish.
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup chopped pecans or walnuts, 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Mix with your fingers or a pastry blender until crumbly.
- Sprinkle the crumble topping evenly over the sweet potato mixture.
- Bake for 35-40 minutes, or until the casserole is golden brown and bubbly. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
212g
Fat
56g
Carbs
24g
