Sweet Potato Casserole
Servings: 12 -16 servings
Ingredients
Sweet Potato Filling
- 5 cups roasted sweet potatoes mashed through ricer (about 5-6 sweet potatoes)
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 8 tablespoon 1 stick unsalted butter, softened to room temp
- 2 teaspoon vanilla extract
- 3 eggs well beaten
Crust
- 1 cup brown sugar
- ½ cup flour
- 1 cup chopped pecans
- 6 tablespoon unsalted butter melted
- ¼ cup old fashioned rolled oats
Instructions
- Preheat oven to 375 degrees F. Spray a 9x13 oven-safe baking dish with non-stick spray.
- In a large bowl, combine sweet potatoes, sugars, salt, butter, vanilla, and eggs with a whisk or hand mixer until the sweet potato mixture is creamy and fluffy, about 3-5 minutes.
- Pour sweet potato mixture into prepared baking dish.
- Mix crust ingredients together in a medium sized bowl, then sprinkle generously and evenly over sweet potatoes in the baking dish.
- Bake in oven for 50-55 minutes. Let cool for at least 30 minutes before serving, the crust should be brown and crunchy.