Sweet Potato Casserole with Pecan Crumb Topping

• Vegetarian

• Produce

  • 2 lbs Sweet potatoes

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Milk

Found on rotinrice.com

Description

Directions

• Boiled cubed sweet potatoes in an inch of water for 15 minutes or until very tender. Water should mostly be absorbed. Transfer to a big bowl.
• Add butter, vanilla extract, and milk. Mash or whisk sweet potatoes until smooth. Transfer to an 8-inch diameter casserole dish.
• In a medium size bowl, combine all-purpose flour, brown sugar, butter, and cinnamon. Cut butter with fork until it resembles coarse breadcrumbs. Stir in pecans.
• Sprinkle topping over sweet potato mixture.
• Bake in a preheated 350˚F (180˚C) oven for 30 minutes or until heated through and topping is lightly brown.

Nutrition