Crispy Sweet Potato Bake

 Crispy Sweet Potato Bake Recipe

    2 sweet potatoes, peeled and cubed
    1 cup brown sugar
    1/2 cup butter
    1/2 cup milk
    2 large eggs
    1 teaspoon vanilla extract
    1/3 cup butter, melted
    1 cup chopped pecans
    1/3 cup all-purpose flour
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
  • Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
  • Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
  • Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
  • Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.