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Sweet potato casserole

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Ingredients/Components

to 5 sweet potatoes, cooked and mashed* - 4 item
sugar - 1/2 c
salt - 1/2 t
eggs - 2 item
butter or margarine - 1/3 c
milk - 1/2 c
vanilla - 1 t
If potatoes are small to medium in size, cook five
chopped pecans - 1 c
flour - 1/3 c
butter, melted - 1/3 c

How to make sweet potato casserole:

*If sweet potatoes are pretty large, cook four. If potatoes are small to medium in size, cook five. Leave the potatoes whole. Scrub the skins and place in a large cook pot or Dutch oven with enough water to cover. Cover pot and bring to a boil. Reduce heat and cook over medium to medium high until a knife can be easily inserted into potatoes to indicate doneness. Drain potatoes and set aside to cool. Peel potatoes, cut into chunks and place into a large mixing bowl to mash.

Preheat oven to 350°. In a large mixing bowl, combine sweet potatoes, sugar, salt, eggs, butter, milk and vanilla. Stir to blend well. In a separate medium mixing bowl, combine first three ingredients for topping. With a fork, stir in melted butter just until ingredients are moistened and crumbly. You may not need all of the melted butter. The topping mixture should be moist enough to hold together but not so wet that topping doesn't crumble.

Spread sweet potato mixture in a 9 x 13 x 2- inch baking pan. Sprinkle topping over top of sweet potato mixture. Bake at 350° for 30 to 35 minutes until top is golden brown. Makes 6 to 8 servings.Topping:1 c. brown sugar1 c. chopped pecans1/3 c. flour1/3 c. butter, melted

Recipe categories: Side dish, Potato, Casseroles.

Rating:

3.7

Average rating: 3.7, total votes: 6

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