This recipe is the perfect Thanksgiving side dish. It’ll make your family think you REALLY took a ton of time with your contribution, when in fact it did not. You’re welcome;) This dish is the perfect combination of sweet and like all of us, a bit nutty.
Ingredients Needed to make Sweet Potato Casserole:
3 cups of cooked mashed sweet potatoes
1 cup of white sugar
1/2 cup of melted butter
2 eggs, well beaten
1 tsp of vanilla
1/4 cup of milk
Topping:
1 cup of brown sugar
1/4 cup of flour
2 1/2 tbsp melted butter
1/2 cup of pecans chopped
Directions for how to make Sweet Potato Casserole:
Pre-heat oven to 350.
Cook your sweet potatoes. I do mine in the Instant Pot. Put 1 cup of water and about 5-6 small sweet potatoes in pot, manual pressure for 21 minutes. The skin rolls straight off them easy peasy.
Filling:
Combine cooked sweet potatoes, sugar, butter, eggs, vanilla, and milk in a large mixing bowl. I dumped it all in my KitchenAid. Beat at a medium speed until smooth. Pour into a 9×13 baking dish.
Topping:
Combine brown sugar, flour, and pecans in a small bowl and sprinkle over top of the casserole. Drizzle melted butter over topping and bake 25 minutes at 350.
Hack! Cook your sweet potatos in an Instant Pot. 
Mixture for sweet potato casserole 
Before pic before baking
This casserole can also be prepped beforehand to be popped in the oven when needed. I would wait to put topping and melted butter on it until right before baking, but yes! Enjoy:)
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Sweet Potato Casserole
This recipe is the perfect Thanksgiving side dish. It’ll make your family think you REALLY took a ton of time with your contribution, when in fact it did not. You’re welcome;) This dish is the perfect combination of sweet and like all of us, a bit nutty.
Ingredients
- 3 cups of cooked mashed sweet potatoes
- 1 cup of white sugar
- 1/2 cup of melted butter
- 2 eggs, well beaten
- 1 tsp of vanilla
- 1/4 cup of milk
- Topping:
- 1 cup of brown sugar
- 1/4 cup of flour
- 2 1/2 tbsp melted butter
- 1/2 cup of pecans chopped
Instructions
Pre-heat oven to 350.
Cook your sweet potatoes. I do mine in the Instant Pot. Put 1 cup of water and about 5-6 small sweet potatoes in pot, manual pressure for 21 minutes. The skin rolls straight off them easy peasy.
Filling:
Combine cooked sweet potatoes, sugar, butter, eggs, vanilla, and milk in a large mixing bowl. I dumped it all in my KitchenAid. Beat at a medium speed until smooth. Pour into a 9x13 baking dish.
Topping:
Combine brown sugar, flour, and pecans in a small bowl and sprinkle over top of the casserole.
Drizzle melted butter over topping and bake 25 minutes at 350.
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