Easy Sweet Potato Casserole

• Vegetarian

• Produce

  • 1 29 oz can Sweet potatoes

• Refrigerated

  • 2 Eggland's best eggs

• Baking & Spices

  • 2/3 cup Brown sugar
  • 2/3 cup Flour
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 13/16 cup Butter, salted
  • 1/3 cup Milk

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
• Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
• In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
• Sprinkle crumbles over sweet potato mixture.
• Bake uncovered for 25-35 minutes until topping is golden brown. Let casserole cool for about 10 minutes before serving. The casserole will set-up as it cools.

Nutrition