Sweet Potato Casserole
This classic holiday side features a creamy, fluffy sweet potato base topped with a crunchy, decadent brown sugar pecan crust. It’s the ultimate combination of sweet, creamy and crunchy.
12 Serving(s)
Ingredients
- 4 lbs. sweet potatoes, peeled and cubed
- 2 large Schnucks eggs, beaten and at room temperature
- 3/4 cup Schnucks packed light brown sugar, divided
- 6 tbsp. Schnucks butter, softened
- 1/4 cup Schnucks milk
- 1/4 cup Schnucks orange juice
- 1 tsp. Schnucks pure vanilla extract
- 1/4 cup Schnucks flour
- 1 pinch salt
- 3/4 cup Schnucks chopped pecans
Instructions
- Preheat oven to 350 degrees. In a medium saucepan, cover sweet potatoes with cold water and bring to a boil over medium heat. Cook until fork-tender, about 15 minutes. Drain well.
- Transfer sweet potatoes to a large bowl and mash until smooth. Stir in beaten eggs, 1/4 cup brown sugar, 2 tablespoon butter, the milk, orange juice and vanilla until well combined. If desired, season with salt and pepper. Spread evenly into a 9x13-inch baking dish.
- In a medium bowl, stir together flour, salt and remaining brown sugar. Using a pastry cutter or 2 forks, cut in remaining butter until mixture is coarse and crumbly. Stir in pecans, then sprinkle evenly over sweet potato mixture. Bake until topping is golden brown, about 30 minutes.
Nutrition Facts
301 Calories Per ServingFat: 12gSaturated Fat: 4gCholesterol: 47mgSodium: 141mgCarbohydrates: 46gFiber: 6gSugars: 19gProtein: 5gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe