Sweet Potato Crunch Casserole
Description
Sweet potato casserole with a crunchy praline topping is a Southern take on the traditional Thanksgiving side dish. Serve warm or at room temperature.
Ingredients
•
2 (29 ounce) cans sweet potatoes, drained and mashed
•
1 cup white sugar
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1/2 cup butter, melted
•
1/2 cup milk
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2 eggs
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1 teaspoon salt
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1 cup brown sugar
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1 cup chopped pecans
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1/3 cup butter, melted
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1 cup all-purpose flour
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
2
Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
3
Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
4
Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.