Sweet Potato Casserole

This casserole is delicious! With the addition of a can of pumpkin, it comes out tasting like pumpkin pie. You’re going to be tempted to put whipped cream on top of it!



Ingredients
    Casserole
  • 4 pounds sweet potatoes, scrubbed and cut into 2-inch to 3-inch pieces
  • 1 can (15 ounces) 100% Pure Pumpkin
  • 1/4 c. packed brown sugar
  • 3 tbsp. butter, softened
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 lg. eggs
    Topping
  • 1/3 cup packed brown sugar
  • 3 tbsp. all-purpose flour
  • 1 tbsp. butter, melted
  • pinch of salt
  • 1/2 cup chopped pecans

Directions
Preheat oven to 350 degrees

For Casserole:
  1. Place potatoes on a microwave-safe plate.
  2. Microwave on high (100%) power for 15 minutes or until potatoes are tender.
  3. Cool slightly; place in large bowl.
  4. Add pumpkin, sugar, butter, salt, and pepper.
  5. With potato masher, smash until lumpy.
  6. Add eggs and smash until incorporated.
  7. Spoon into 13x9 inch or 3-quart baking dish.

For Topping:
  1. Combine sugar, flour, butter and salt in a small bowl.
  2. Stir until combined.
  3. Sprinkle evenly over casserole; top evenly with nuts.
  4. Bake for 25 minutes or until golden and heated through.
Remove from oven.
Preheat broiler.
Broil casserole for 1 minute or until bubbly and nuts are toasted.
Cool for 5 minutes before serving.
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