Sweet Potato Casserole
|Sweet potatoes||1 1⁄2 Pound|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||3 Tablespoon, cubed|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Pecan pieces||1⁄2 Cup (8 tbs)|
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.