Southern Sweet Potato Casserole
Description
Impress your guests this Thanksgiving with this easy Southern sweet potato casserole that makes enough to feed a crowd.
Ingredients
•
5 pounds sweet potatoes, scrubbed
•
1/2 cup unsalted butter, at room temperature
•
1/2 cup white sugar
•
1/3 cup honey
•
1/3 cup light brown sugar
•
1 3/4 teaspoons salt, or to taste
•
3/4 teaspoon freshly grated nutmeg, or to taste
•
3 large eggs, lightly beaten
•
2 teaspoons vanilla extract
•
3 cups warm milk
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1 tablespoon unsalted butter, softened
•
1 cup light brown sugar
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1 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/2 teaspoon freshly grated nutmeg
•
1/4 teaspoon salt
•
1/2 cup cold unsalted butter
•
1 cup pecans, chopped
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a foil- or parchment-lined baking sheet.
2
Bake in the preheated oven until very tender, 1 to 1 1/2 hours. Remove from the oven and allow to cool briefly, about 5 minutes. Peel.
3
Transfer peeled sweet potatoes into a large bowl of an electric mixer fitted with beaters or a whisk attachment. Mix on low speed to begin mashing them. Add 1/2 cup butter and mix until absorbed. Add white sugar, honey, brown sugar, 1 3/4 teaspoon salt, and 3/4 teaspoon nutmeg; mix until thoroughly blended. Add eggs and vanilla and beat on medium speed for 2 minutes.
4
Reduce mixer speed to low and slowly add the heated milk. Taste and adjust salt and nutmeg if needed.
5
Grease a 9x13x2-inch baking dish with 1 tablespoon softened butter and pour potato mixture into it.
6
Pour brown sugar, flour, cinnamon, nutmeg, and salt for topping into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some pea-sized pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes.
7
Bake in the preheated oven until topping is golden brown and crisp and sweet potatoes are set, but still slightly loose in the center, 30 to 45 minutes.