Homestead Sweet Potato Casserole
Southern style sweet potatoes that are whipped, with a generous amount of butter, brown sugar and, chopped pecans, 2 eggs are used to make this custard like southern delicacy. Slowly cooked to perfection, with a blanket of rich buttery pecans and crunchy brown sugar.
3 cups sweet potatoes mashed and cooleed
1 1/2 cups brown sugar, packed ( 1/2c divided)
1/3 cup flour
3/4 cup butter melted, (1/4c divided)
2 large eggs
1tsp pure vanilla extract
1/2 cup full fat milk
4oz pecans whole,(1 cup chopped)
Gather your ingredients
Pre-heat oven to 350°F Butter a 2-quart glass baking dish.
In a large bowl combine mashed sweet potatoes with the 2 eggs, vanilla extract, milk, 1 cup of the brown sugar and 1/2 cup of melted butter. Mix together thouroughly and spoon in to prepped baking dish.
In a medium bow combine the flour 1/2 cup brown sugar and 1/4 cup of melted butter with the 1 cup of chopped pecans. Sprinkle overtop of the sweet potato casserole, pressing down gently
Bake for 35-40 minutes until the topping has browned and the filling is bubbling.