Christi's Sweet Potato Casserole

My sister-in-law Christi makes the best sweet potato casserole I have ever eaten.  The soufflé-like texture and non-traditional Rice Krispies/pecan topping really send it over the top.

Christi's Sweet Potato Casserole 

4 lbs. (about four large) sweet potatoes

1/4 cup (1/2 stick) butter

3/4 to 1 cup evaporated milk

1/4 to 1/2 cup sugar

1 tsp. cinnamon

2 eggs, beaten

Topping:

1/4 cup (1/2 stick) butter, softened

1 cup brown sugar

1 cup crispy rice cereal (Rice Krispies)

1/2 cup chopped pecans

Scrub sweet potatoes cutting off woody portions and ends.  Peel, cube, and cook in enough boiling water to cover till tender--about 25-35 minutes.  Alternately, potatoes may be cooked using a pressure cooker.  Link to the website of the method I use provided below.  

Preheat oven to 350 degrees.  Drain potatoes and mash in a large (I use a 4 qt.) bowl.  Add butter and stir/mash until melted.  Stir in evaporated milk, sugar (to taste), and cinnamon.  Add eggs.  Spread in a 3 or 3.5 qt. ungreased baker.  Mix the topping ingredients until crumbly and sprinkle over the top.

Bake at 350 degrees for 30-35 minutes or until golden brown.

How to pressure cook sweet potatoes:  https://www.pressurecookrecipes.com/instant-pot-sweet-potato/

Click here for printable format

My sister-in-law Christi is a fabulous cook.  For as long as I can remember, she has made this sweet potato casserole for my family's Thanksgiving, and we look forward to this tradition each year!