Sweet Potato Casserole 

Tis The Season!


2 pounds sweet potatoes

1/2 cup sugar

1/4 cup butter, melted

1/4 cup milk

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/4 cup all-purpose flour

1 tablespoon butter, melted

Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.

Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.

In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.

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