It’s funny how we are programmed to fall into the routine of only making specific dishes during a certain time of year, season, or holiday. Well, let’s all change our way of thinking and spring forward to the any-weather, flavor-perfection of this Year-Round Sweet Potato Bake. This delightful concoction of tender and smooth sweet potatoes, sweetened with just the right touches of rich vanilla and brown sugared pecans, is a time-travel trip for your taste buds, no matter the season. So, get out of the box and try this Year-Round Sweet Potato Bake any time you need a little summer sunshine in your life. Don’t winter another meal without it… any time is a good time for sweet potatoes!
Ingredients
For the bake:
- 3 cups sweet potatoes, cold, mashed, and prepared without milk or butter
- 1 cup sugar
- 3 large eggs
- 1/2 cup 2% milk
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the pecan topping:
- 1/2 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons butter, cold
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Grease a 2-quart baking dish.
Step 3 –In a large mixing bowl, add the sweet potatoes, the sugar, the eggs, the milk, 1/4 cup of the butter, the salt, and the vanilla and beat together until smooth.
Step 4 –Pour the sweet potato mixture into the prepared dish.
Step 5 –In a small bowl, combine the brown sugar, the pecans, and the flour.
Step 6 –Cut the remaining butter into the brown sugar mixture until it is crumbly.
Step 7 –Sprinkle the brown sugar mixture over the sweet potato mixture.
Step 8 –Bake the casserole, uncovered, until an instant thermometer inserted into the center reads 160 degrees F, about 45-50 minutes.
Step 9 –Serve.