A delightful twist on the classic sweet potato casserole, featuring a creamy filling and a crunchy pecan topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Peel and boil the sweet potatoes until tender, then drain and mash them in a mixing bowl.
Boil the sweet potatoes until a fork easily pierces through for the best texture.
Mix the mashed sweet potatoes with sugar, butter, eggs, vanilla extract, cinnamon, and salt until smooth.
Use a hand mixer for a smoother consistency.
Spread the sweet potato mixture evenly into a greased casserole dish.
Grease the dish well to prevent sticking.
In a separate bowl, mix the pecans, melted butter, flour, and brown sugar to create the topping.
Ensure the topping is well combined for an even texture.
Sprinkle the topping evenly over the sweet potato mixture.
Distribute the topping evenly for a consistent crunch.
Bake in the preheated oven for 30 minutes or until the topping is golden brown.
Check the casserole halfway through to ensure even baking.
Let the casserole cool slightly before serving. Enjoy!
Serve warm for the best flavor and texture.
