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Sweet Potato Casserole



SWEET POTATO CASSEROLE
Jim ‘N Nick’s BBQ Restaurant Copycat Recipe

Filling:
5 pounds sweet potatoes peeled and sliced into 1 inch cubes
3 ounces melted whole butter
2 eggs, beaten
6 tablespoons brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon

Boil the sweet potatoes in water until they are fork tender. Once tender, strain the water and discard. Place sweet potatoes in a bowl of an electric mixer with the remaining ingredients and whip on high speed for about two minutes. They should be smooth and fluffy. Place the whipped sweet potato mixture into a 10 x 12 baking dish.

Topping:
8 tablespoons brown sugar
7 tablespoons flour
3 ounces butter diced into small pieces
1/2 cup chopped pecans

Mix brown sugar and flour together in a mixing bowl. Cut the butter in until the mixture becomes coarse and crumbly. Mix the pecans into the topping.

Sprinkle topping evenly over the sweet potato mixture in the baking dish. Place the casserole in a preheated 350 degree oven and bake for about 30 minutes until the topping is golden brown and a knife or toothpick inserted in the filling comes out clean.