Sweet Potato Pie Casserole
Once you taste this simple delicious sweet potato pie casserole, you won't ever go back to the marshmallow topped variety! I bake the sweet potatoes on a baking sheet in the oven for 1-2 hours or until softened but feel free to cook them in the microwave or boil them in a saucepan. This can be prepared a day or two ahead of time and refrigerated, just add about 10 extra minutes to baking time. This is on my table every Thanksgiving!
Servings 8 people
Calories 390kcal
Ingredients
For the Filling
- 5 sweet potatoes
- 1/4 tsp salt
- 1/4 cup butter
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/3 cup white sugar
- 2 tbsp heavy cream
For the Topping
- 1/4 cup butter softened
- 3 tbsp flour
- 2/3 cup packed brown sugar
- 1/2 cup chopped pecans
Instructions
For the Casserole
- Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish
- Bake sweet potatoes on a baking sheet for at least 1 hour or until they are soft and fork tender. Remove from oven until safe enough to handle. Peel sweet potatoes and place in a large bowl and mash
- Add in the salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream and mix well until all combined. Transfer mixture into prepared baking dish
For the Filling
- In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and copped pecans. Mix together with a pastry blender or 2 forks to the consistency of course meal. Sprinkle over sweet potato mixture
- Bake in preheated oven for about 30 minutes or until heated through