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Year-Round Sweet Potato Bake

CasseroleVegetarianOven

Time: 1 hour

Yield: 8 servings

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About

It's funny how we are programmed to fall into the routine of only making specific dishes during a certain time of year, season, or holiday. Well, let's all change our way of thinking and spring forward to the any-weather, flavor-perfection of this Year-Round Sweet Potato Bake. This delightful concoction of tender and smooth sweet potatoes, sweetened with just the right touches of rich vanilla and brown sugared pecans, is a time-travel trip for your taste buds, no matter the season. So, get out of the box and try this Year-Round Sweet Potato Bake any time you need a little summer sunshine in your life. Don't winter another meal without it... any time is a good time for sweet potatoes!

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Ingredients

  • For the bake:
  • 3 cups sweet potatoes, cold, mashed, and prepared without milk or butter
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup 2% milk
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the pecan topping:
  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, cold

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Grease a 2-quart baking dish.

Step 3 -In a large mixing bowl, add the sweet potatoes, the sugar, the eggs, the milk, 1/4 cup of the butter, the salt, and the vanilla and beat together until smooth.

Step 4 -Pour the sweet potato mixture into the prepared dish.

Step 5 -In a small bowl, combine the brown sugar, the pecans, and the flour.

Step 6 -Cut the remaining butter into the brown sugar mixture until it is crumbly.

Step 7 -Sprinkle the brown sugar mixture over the sweet potato mixture.

Step 8 -Bake the casserole, uncovered, until an instant thermometer inserted into the center reads 160 degrees F, about 45-50 minutes.

Step 9 -Serve.

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