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Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping

Classic sweet potato casserole with a buttery brown sugar pecan crumble, the Thanksgiving side that feeds ten for about $0.73 a scoop.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cubed ($3.00)
  • ½ cup granulated sugar ($0.15)
  • 4 tbsp butter melted, for the filling ($0.70)
  • 2 eggs ($0.50)
  • ½ cup milk ($0.20)
  • 1 tsp vanilla extract ($0.30)
  • ½ tsp ground cinnamon ($0.05)
  • ½ tsp salt ($0.02)
  • ½ cup packed brown sugar for the topping ($0.30)
  • ⅓ cup all purpose flour ($0.08)
  • 3 tbsp butter melted, for the topping ($0.52)
  • ½ cup pecans chopped ($1.50)

Method
 

  1. Heat the oven to 350°F and grease a 9x13 inch baking dish.
  2. Put the cubed sweet potatoes in a large pot, cover with cold salted water and boil for 15 to 18 minutes, until very tender. Drain well.
  3. Mash the sweet potatoes, then beat in the sugar, 4 tablespoons of melted butter, eggs, milk, vanilla, cinnamon and salt until smooth. Spread in the baking dish.
  4. Stir the brown sugar, flour, 3 tablespoons of melted butter and pecans together until crumbly and scatter over the top.
  5. Bake for 30 to 35 minutes, until the edges bubble and the topping is golden. Rest 10 minutes before serving.

Notes

Costs are estimates based on average US grocery prices for the amount used.