There couldn't be an easier way to make an elegant sweet potato side dish. Canned sweet potatoes are a huge time-saver, and when they're mixed and baked with a few ingredients and topped with pecans, it makes this Sweet Potato Casserole hard to resist.
Serves: 6
Cooking Time: 45 min
What You'll Need:
1 cup chopped pecans
1 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 cup (1 stick) butter, softened, divided
1/4 cup sweetened flaked coconut (optional)
2 (29-ounce) cans sweet potatoes, drained and mashed
3/4 cup granulated sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
What To Do:
1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
2. In a medium bowl, combine pecans, brown sugar, flour, 1/4 cup butter, and the coconut, if desired; mix until crumbly, then set aside.
3. In a large bowl, combine remaining ingredients, including remaining butter; mix well. Spoon into casserole dish and sprinkle evenly with pecan mixture.
4. Bake 45 to 50 minutes, or until bubbly and heated through.
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