Sweet Potato Casserole Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Ingredients
| Sweet potatoes | 1 1/2 Pound | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Butter | 3 Tablespoon, cubed | |
| Vanilla | 1 Teaspoon | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| 1/2 cup pecan pieces | ||
Directions
1. Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 to 35 minutes or till potatoes are tender. Drain potatoes.
2. Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons butter, and vanilla. Using a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish.
3. In a small mixing bowl, combine brown sugar and flour. Using a pastry blender, cut in the 2 tablespoons butter till mixture resembles coarse crumbs. Stir in pecan pieces. Sprinkle crumb mixture atop potatoes. Bake, uncovered, in a 350° oven about 25 minutes or till set. If desired, garnish with pecan halves.
2. Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons butter, and vanilla. Using a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish.
3. In a small mixing bowl, combine brown sugar and flour. Using a pastry blender, cut in the 2 tablespoons butter till mixture resembles coarse crumbs. Stir in pecan pieces. Sprinkle crumb mixture atop potatoes. Bake, uncovered, in a 350° oven about 25 minutes or till set. If desired, garnish with pecan halves.
Chef
