From Luke Johnston
Sweet Potato Casserole
40 minutes | Serves 8
I never really liked sweet potato casserole until I was asked to make my own for a holiday dinner. This version is actually a combination of several different recipes that I found online. I pulled ingredients from each that I thought would taste the best and put them all together to create this amazing casserole.
What You’ll Need:
- 5 sweet potatoes (fully cooked and skinned)
- ½ cup white sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 eggs
- ½ tsp salt
- ½ cup milk
- ¾ tsp vanilla extract
- 14 tbsp melted butter (divided)
- 1 ½ cup brown sugar
- 1 cup all purpose flour
- 2 cups chopped pecans
How To Make It:
- Preheat oven to 325 degrees.
- (If you haven’t already cooked your sweet potatoes, I recommend using an Instant Pot to cook them. It perfectly seals in all of the potato’s nutrients and is so easy to do.)
- Combine cooked potatoes, white sugar, cinnamon, nutmeg, and eggs and mix well.
- Then add salt, milk, vanilla extract, and (4) tbsp of melted butter. Set bowl aside.
- In a different bowl, mix brown sugar, all-purpose flour, and chopped pecans thoroughly. Then mix with (10) Tbsp of melted butter.
- Spread sweet potato mixture in 9” x 13” pan. Spread pecan topping evenly over sweet potatoes.
- Cook for 30 Minutes.
Enjoy!
Back to Home
️
️
️
️
️