This sweet potato casserole is a bit healthier than the famous marshmallow-topped version and it tastes great with the nutty flavor of pecans.
Peel sweet potatoes and cut into chunks. Put sweet potatoes in a large saucepan and cover with water. Boil until tender, about 20 minutes. Drain.
Preheat oven to 350 degrees.
Mash with a fork, and add remaining ingredients for the potato layer. (Not the topping ingredients.) Beat until a smooth consistency is reached.
Grease a large 9×13 pan or a couple of smaller casserole dishes.
Pour sweet potato mixture into pan.
Mix topping ingredients until thoroughly combined, and then spread on top of the cooked sweet potatoes. Bake for 25 to 28 minutes.
Makes 4-6 servings.
Feel free to reduce the amount of sugar in this recipe if you prefer a less sweet casserole. You can omit it entirely in the sweet potatoes, and reduce it by half in the topping for a more healthy sweet potato casserole.
This easy sweet potato casserole with pecans serves 4-to-6 people, depending on their appetite. If you're planning to contribute this casserole to a larger holiday buffet, you might want to double the recipe so there's enough for everyone.