Sweet Potato Casserole | Food | Illinois Extension | UIUC

Ingredients

• 4 large, sweet potatoes (about 1 ¾ pounds)
• ½ cup fat-free milk
• 2 tablespoons butter, salted
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup medium chopped pecan
• ½ cup all-purpose flour
• ½ cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 4 tablespoons butter
• Wash hands with warm water and soap.
• Using a clean vegetable brush, gently wash sweet potatoes. Leave skins on, and cube sweet potatoes.
• Add water and potatoes into a large cooking pot and bring to a rolling boil over high heat. Then lower heat to a simmer and cook potatoes for 15 to 20 minutes or until tender.
• Drain and allow potatoes to cool. Once cooled, mash and set aside.
• Preheat the oven to 350F.
• Butter a 2-quart oblong baking dish and set aside.
• In a microwave-safe bowl, melt 2 tablespoons of butter.
• Whisk together eggs, vanilla, milk, and butter in a large bowl.
• Wash hands with soap and water after handling eggs. Then add the potatoes to the mixture. Transfer to the prepared baking dish and set aside.
• In a microwave-safe bowl, melt 4 tablespoons of butter.
• Chop pecans and set aside.
• Combine flour, brown sugar, cinnamon, and butter in a medium bowl. Mix until the mixture clumps together.
• Sprinkle over the top of the sweet potato mixture in an even layer, then sprinkle pecans.
• Bake for 25 to 30 minutes or until mostly set in the center and golden on top. Serve hot.