- 2 (29 ounce) cans sweet potatoes, drained and mashed
- 1 cup white sugar
- 1/2 cup butter, melted
- 1/2 cup milk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Topping:
- 1 cup brown sugar
- 1 cup chopped pecans
- 1/3 cup butter, melted
- 1 cup all-purpose flour
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
- Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
- Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
- Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.
05/21/2018
recipepes.com
Sweet Potato Crunch Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
