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.
- 3 pounds cooked sweet potatoes see note
- 2 large eggs
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ 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
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.
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.