Sweet Potato Casserole with Pecan Topping Recipe
Ingredients
| Sweet potatoes | 4 Cup (16 tbs), mashed | |
| Egg | 1 , beaten | |
| Packed brown sugar | 6 Tablespoon | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Orange juice | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pecans | 2/3 Cup (16 tbs), coarsely chopped |
Directions
Combine potatoes, egg, 3 tablespoons each of brown sugar and butter or margarine, orange juice and salt; beat until light and fluffy.
Fold in 1/3 cup pecans.
Turn into buttered shallow 1 1/2-quart casserole.
Sprinkle remaining 1/3 cup nuts and 3 tablespoons brown sugar over top.
Drizzle remaining 3 tablespoons butter or margarine over top.
Center on cooking grill; cover kettle and heat 30 minutes.
Fold in 1/3 cup pecans.
Turn into buttered shallow 1 1/2-quart casserole.
Sprinkle remaining 1/3 cup nuts and 3 tablespoons brown sugar over top.
Drizzle remaining 3 tablespoons butter or margarine over top.
Center on cooking grill; cover kettle and heat 30 minutes.
Chef
