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Sweet Potato Casserole

Everton.Stonehead's picture
Ingredients
  Sweet potatoes 1 1⁄2 Pound
  Granulated sugar 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Beaten egg 1
  Butter 3 Tablespoon, cubed
  Vanilla 1 Teaspoon
  Packed brown sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  Pecan pieces 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Sweet Potato
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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