The Best Sweet Potato Casserole by Baked in Arizona
Ingredients:
3 1/2 to 4 cups sweet potatoes, mashed
1 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup buttermilk*
1/2 cup butter, melted
For the topping:
1/3 cup flour
1 cup pecans, chopped
1/3 cup butter, melted
1 cup brown sugar, packed
Directions:
Pre-heat your oven to 375 degrees. Grease a casserole dish (about 2 1/2 quart size)
Combine the sweet potatoes, sugar, eggs, vanilla, buttermilk and butter in a medium bowl using an electric mixer or by hand.
Pour into your casserole dish.
Bake at for 25-30 minutes. (Or if you want to make this dish ahead of time, cover and store in the fridge for up to 2 days. Take it out and bake uncovered.)
While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes. You want a lightly browned, crunchy top.
Let it sit for about 30 minutes before serving.
Notes: *Milk will work if you don't have buttermilk. I bake my potatoes in the oven. Wash, dry and pierce with a fork. Place on a baking sheet and bake for 30-45 min at 375 degrees or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. You could also use canned yams if you were pressed for time. I use salted butter, if you prefer unsalted, add a 1/2 tsp. salt to the potato mixture.
UPDATE 11-11-14: I recently made this for a pre-Thanksgiving dinner. I added a little more sweet potatoes (probably a 1/2 cup. A total of 4 medium sized) I didn't adjust the recipe other than that, but I baked in a 13x9" pan and it worked great! It was a for a large sized group so I wanted it to go farther and there wasn't a bit leftover :) It makes the crust not as thick but nobody seamed to mind.
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