Sweet Potato Casserole
This easy souffle recipe by Trisha Yearwood combines sweet flavors with a light and fluffy texture, making it a wonderful addition to any meal.
Ingredients
Sweet Potato Mixture
- 4 cups cooked and mashed sweet potatoes Fresh sweet potatoes recommended for best flavor.
- 1 cup sugar Adjust according to taste.
- 1/2 cup milk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
Topping
- 1 cup brown sugar
- 1 cup chopped pecans Can substitute with walnuts or skip for nut-free version.
- 1/2 cup all-purpose flour
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked and mashed sweet potatoes, sugar, milk, melted butter, vanilla extract, and beaten eggs. Mix well until smooth.
- Transfer the sweet potato mixture to a greased baking dish.
- In a separate bowl, mix together the brown sugar, chopped pecans, and flour.
- Sprinkle the brown sugar mixture evenly over the sweet potato layer in the baking dish.
Baking
- Bake for 30 to 40 minutes or until the top is golden and the casserole is bubbly.
Notes
Serve warm as a side dish or dessert. Pairs well with roasted meats or turkey. A dollop of whipped cream adds sweetness.