Southern Sweet Potato Casserole

Ingredients:

• 4 medium-sized sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup unsalted butter, melted
• 1 cup chopped pecans

Instructions:

1. Prepare the Sweet Potatoes:
   • Peel and cube the sweet potatoes into uniform pieces for even cooking.
2. Boil the Sweet Potatoes:
   • Place the sweet potato cubes in a large pot and cover with water.
   • Bring to a boil and cook until the sweet potatoes are fork-tender, approximately 15-20 minutes.
   • Drain and set aside.
3. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
4. Mash the Sweet Potatoes:
   • In a large mixing bowl, mash the boiled sweet potatoes until smooth using a potato masher.
5. Add Wet Ingredients:
   • Add the softened butter, granulated sugar, beaten eggs, vanilla extract, milk, and salt to the mashed sweet potatoes.
   • Mix until well combined.
6. Transfer to Baking Dish:
   • Spread the sweet potato mixture evenly into the prepared baking dish.
7. Prepare the Topping:
   • In a separate bowl, combine the light brown sugar, flour, melted butter, and chopped pecans.
   • Mix until the ingredients are well incorporated.
8. Add Topping to Casserole:
   • Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
9. Bake:
   • Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the edges are bubbly.
10. Serve:
    • Allow the casserole to cool for a few minutes before serving.
11. Enjoy:
    • Serve this Southern Sweet Potato Casserole as a delicious side dish for holiday gatherings or family dinners. The combination of creamy sweet potatoes and crunchy pecan topping is sure to be a hit!