Pecan Crusted Sweet Potato Casserole
Serves 8
Creamy and indulgent, this may be the easiest five-ingredient, six-step sweet potato casserole recipe ever! Make prep even easier by mashing the sweet potatoes ahead of time and storing in Ziploc® brand bags. You can also smash the pecans with a rolling pin in a Ziploc® brand bag to avoid a messy counter.
Ingredients
-
4
pounds sweet potatoes -
2
eggs, lightly beaten
-
¾
cup milk -
½cup + 2 tablespoons dark brown sugar
-
1
cup pecans
Directions
-
1
Pierce sweet potatoes with a fork and roast in a preheated 400F° oven for 45 minutes until tender. Reduce heat to 350°F.
-
2
Slice potatoes in half and scoop the flesh out with a spoon; place the sweet potatoes in a large bowl and discard the skins.
-
3
Mash potatoes with a potato masher or an electric hand blender.
-
4
To the potatoes, add eggs, milk, and ½ cup brown sugar; stir to combine. Spread potatoes evenly in a buttered 9”x13” casserole dish.
-
5
Place pecans in a Ziploc® brand bag and beat with the back of a spoon or a rolling pin until the pecans are in small pieces.
-
6
Top the casserole with the pecans and sprinkle the remaining 2 tablespoons of brown sugar over the pecans. Bake for 45 minutes. Serve.
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