Sweet Potato Casserole
D. Rattray
At a Glance
Course : Side Dish
Special : Easy
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
Occasion : Christmas, Easter, Fall, Family Dinner, Kwanza, Thanksgiving
My family loved this delicious sweet potato casserole, baked with a crunchy pecan and brown sugar topping.
INGREDIENTS:
- 2 pounds sweet potatoes (3 cups mashed)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 4 tablespoons melted butter
- .
- Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 4 tablespoons melted butter
- 1/2 cup chopped pecans
PREPARATION:
Scrub sweet potatoes and cut in half if large. Boil in their jackets until tender. Cool; slip the peels off and mash well. Stir in sugar and salt. Whisk together the eggs, milk, vanilla, and 4 tablespoons melted butter. Stir into the mashed sweet potato mixture until smooth and well blended. Spoon the mixture into a lightly buttered 2-quart baking dish. Combine remaining ingredients; sprinkle over the sweet potato mixture. Bake at 350° for 35 to 45 minutes.
Serves 6 to 8.
Serves 6 to 8.
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