½cupmilkI used whole milk. I have not tested this recipe with non-dairy milk.
1teaspoonvanilla extract
¼cupall purpose flour
4tablespoonsunsalted buttersoftened
For the topping
3tablespoonsunsalted butter
⅓cupbrown sugar
¼cuppecans
Instructions
To make this sweet potato casserole, begin by washing and peeling your sweet potatoes. Cut them into small pieces.
Cook your sweet potatoes in a medium pot with water and cook over medium heat until tender (about 10 minutes). Preheat your oven to 350 degrees while the sweet potatoes are cooking.
Drain and then mash the sweet potatoes with a potato masher or on low with a hand mixer.
Add the flour, cinnamon, nutmeg brown sugar, white sugar, salt, milk, vanilla extract, and eggs. Mix well with a hand mixer on low.
Pour into a greased casserole dish (9 x 13 inch). Set aside.
In a small pan, add 3 tablespoons of butter and ⅓ cup of brown sugar. Cook on medium heat and whisk until everything is well combined.
Arrange pecans on top and then pour the brown sugar and butter mixture over the casserole.
Bake for 30 minutes at 350 degrees.
Notes
If you have a different preferred method of cooking your sweet potatoes, go for it. I prefer to cook mine on the stove but if you want to bake them in the oven or cook them in the microwave that also works as long as they are peeled and then mashed.
This recipe can be prepped the night before but I recommend waiting to add the brown sugar sauce until right before you bake it.