EASY SWEET POTATO CASSEROLE
This Easy Sweet Potato Casserole has a creamy filling made with canned sweet potatoes and is topped with a brown sugar streusel topping.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
For the casserole:
- 1 (29 oz) can sweet potatoes, drained
- ½ cup salted butter, melted
- ⅓ cup milk
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 eggs, beaten
For the topping:
- 5 tbsp salted butter, melted
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 cup chopped pecans
Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
Sprinkle crumbles over sweet potato mixture.
Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.
Calories: 371kcal | Carbohydrates: 38g | Protein: 3g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 152mg | Potassium: 96mg | Fiber: 1g | Sugar: 30g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg