INGREDIENTS
Servings: 12
Sweet potato
4 cups, cubed
White sugar
½ cup
Eggs
2, beaten
Salt
½ tsp.
Butter
4 tbsp., softened
Milk
½ cup
Vanilla extract
½ tsp.
Brown sugar
½ cup, packed
All-purpose flour
1/3 cup
Butter
3 tbsp., softened
Pecans
½ cup, chopped
Sweet Potato Casserole with Pecans
Prep:
30 m
Cook:
30 m
Ready in:
60
m
DIRECTIONS
- Heat the oven to 325° F/165° C/Gas Mark 3.
- Prepare a medium-sized saucepan, put sweet potatoes to it, and add enough water to cover them.
- Cook over a medium-high heat until the vegetables are tender; drain and mash them.
- Mix the mashed sweet potatoes with the next six ingredients (from sugar to vanilla extract) in a large bowl and stir well until the mixture is smooth. Transfer the mixture to a 9x13 baking dish.
- Add brown sugar and all-purpose flour to a medium-sized bowl and mix well. Add the butter and mix until the mixture becomes coarse.
- Add pecans and sprinkle the pecan mixture over the sweet potato mixture.
- Bake for 30 minutes or until the topping becomes lightly brown.
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