This Roasted Sweet Potato Casserole is a yummy blend of potatoes, brown sugar, vanilla, nutmeg, cinnamon, and topped with pecans.
Roasted Sweet Potato Casserole
Makes 8 servings
- 6 cups diced peeled sweet potatoes
- 1 tablespoon vegetable oil
- 1½ teaspoons kosher salt, divided
- 1½ cups firmly packed brown sugar, divided
- 1 (5-ounce) can evaporated milk
- ¼ cup plus 2 tablespoons butter, softened and divided
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1½ cups chopped pecans
- ½ cup all-purpose flour
- Preheat oven to 350°. Line two rimmed baking sheets with foil.
- In a large bowl, stir together potatoes, vegetable oil, and 1 teaspoon salt. Divide potatoes between prepared pans, spreading to an even layer.
- Bake for 30 minutes or until tender. Let cool to room temperature. Leave oven on.
- In a large bowl, mash potatoes using a potato masher until creamy. Add ½ cup brown sugar, milk, 2 tablespoons butter, next 4 ingredients, and remaining ½ teaspoon salt, and beat with a mixer at medium speed until smooth. Pour into an 11x7-inch baking dish.
- In a medium bowl, stir together pecans, flour, remaining 1 cup brown sugar, and remaining ¼ cup butter until well combined. Sprinkle pecan mixture onto potato mixture.
- Bake for 40 minutes or until potato mixture is hot and bubbly and topping is golden brown.
Tip: The sweet potato casserole can be prepared through step 5 and refrigerated, covered, overnight. Let it stand at room temperature for 30 minutes before baking, uncovered, as directed.
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