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Southern Sweet Potato Casserole

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Ingredients
  Sweet potatoes 6 Large, peeled (and)
  Milk 1⁄2 Cup (8 tbs)
  Butter 11 Tablespoon, divided
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Vanilla 1 Tablespoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Packed brown sugar 1 Cup (16 tbs)
  Pecans 1 Cup (16 tbs), chopped
  Flaked coconut 1 Cup (16 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Preheat oven to 350°.

MAKING
2. Take a 4-quart stockpot or Dutch oven, add boiling salted water in small amount and sweet potatoes, cover and cook for about 20 to 25 minutes or till sweet potatoes turn tender.
3. Take a large bowl and transfer the drained and cooled sweet potatoes to it.
4. Stir in 3 tbsp butter and milk and using an electric mixer, beat under low speed till the mixture turns fluffy.
5. Continue beating, after adding cinnamon, vanilla, salt and egg.
6. Take a 3-quart casserole and apply grease and transfer the beaten mixture to it.
7. Take a medium sized bowl, add pecans, flour, coconut, melted butter and brown sugar and stir thoroughly to prepare the topping.
8. Spread topping on sweet potatoes evenly.
9. Bake for half an hour.

SERVVING
10. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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