Sunday, December 12, 2010

Sweet Potato Casserole

Another recipe perfect for the holidays all the way from Thanksgiving through Christmas! I prefer to do it without the marshmallows, but if preferred you can always throw a layer of them on at the end of baking and toss the dish back in the oven for another minute or two to toast them.


For Potatoes
3 Cups Sweet Potatoes, Boiled and Mashed
(This is about two large sweet potatoes)
1 Cup Granulated Sugar
3/4 Cup Butter
2 Eggs
1 Teaspoon Vanilla
1/2 Cup Milk

For Topping
2 Tablespoons Melted Butter
1/2 Cup Brown Sugar
1/3 Cup flour
1/2 Cup Chopped Pecans


Preheat over to 350.

Beat eggs, sugar, and butter. Add milk and vanilla. Combine with mashed sweet potatoes and then spoon into a greased 2-quart casserole dish.

Combine brown sugar, flour, 2 tablespoons of softened butter, and pecans and mix until crumbly. Sprinkle over sweet potatoes.

Bake at 350 degrees for approximately 45 minutes.


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