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Sweet Potato Casserole

This sweet potato casserole is a Thanksgiving staple for me, as well as one of my favorite breakfasts. There's a minimal amount of sugar in it since sweet potatoes are already sweet...and not a marshmallow in sight.
Prep Time 10 mins
Cook Time 30 mins
Rest time 20 mins
Course Breakfast, Side Dish
Cuisine American

Ingredients
  

  • 3 pounds cooked sweet potatoes see note
  • 2 large eggs
  • ½ teaspoon cinnamon
  • teaspoon nutmeg
  • teaspoon cloves
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 6 Tablespoons softened butter divided
  • ½ cup brown sugar
  • ½ cup flour
  • 1 cup chopped nuts pecans are preferable, walnuts would be my second choice

Instructions
 

  • Preheat oven to 350 °F.
  • Peel and mash up the sweet potatoes.
  • Mix sweet potatoes with the eggs, cinnamon, nutmeg, cloves, salt, vanilla and 2 tablespoons of the butter.
  • Spread sweet potato mixture into an oven-safe dish.
  • In a separate bowl, mix together remaining 4 tablespoons butter, flour, brown sugar and nuts.
  • Sprinkle over the top of the sweet potato mixture.
  • Bake for 30 minutes. Let rest for 20-30 minutes before serving.

Notes

Note: I like to throw all of the sweet potatoes into my crock pot and set it on low for a few hours to cook them.
You can also roast them in the oven at 350° for 30-45 minutes, or put them in a microwave-safe dish with a lid and a little bit of water and cook in 5 minute increments until they are soft.
Keyword sweet potato, sweet potato casserole, Thanksgiving