Our Southern sweet potato casserole features a traditional pecan and brown sugar streusel topping rather than melted marshmallows. The classic sweet potato filling is creamy and smooth, with a hint of orange and vanilla.
Sweet Potatoes | Butter | Salt Nutmeg | Brown Sugar | Eggs Sugar | Vanilla | Milk | Flour Orange Juice | Pecans
Bring cubed sweet potatoes to a boil and cool until fork tender. Note: you can also roast the potatoes in the oven and then peel and mash.
Mash the potatoes, then turn on the mixer and beat on low. Add butter and mix until completely absorbed, then add the rest of the ingredients and mix well.
Stir together sugars, flour, and salt until well mixed. Work the butter in with your hands, until it resembles large crumbs, then mix in the pecans.
Spoon sweet potato filling into a buttered dish and sprinkle evenly with the topping. Then bake for 30 to 45 minutes.
Creamy and smooth!