Brown Sugar & Pecan Crusted Sweet Potato Casserole - Recipe from Price Chopper
Brown Sugar & Pecan Crusted Sweet Potato Casserole
This sweet and savory casserole is perfect for any holiday feast.
This sweet and savory casserole is perfect for any holiday feast.
- Preheat oven to 375°F. Spray a medium-size (2 quart) casserole dish with nonstick spray.
- Combine brown sugar, flour, nuts, and butter in mixing bowl. Chill in the refrigerator until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
- Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
- Add a splash of milk if needed and mix.
- Pour mixture into the baking dish. Bake for 25 minutes.
- Note At this point, dish can be covered and refrigerated for a couple of days if making ahead of time. If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust — around 10-20 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is slightly browned and crunchy. Allow to cool at least 30 minutes before serving.
