Friday, June 11, 2010

Sweet Potato Casserole

Here was a favorite side dish from our Christmas in July party. It would also be great for a Thanksgiving/Fall meal.
Sweet Potato Casserole
4 cups mashed sweet potatoes, about 2 1/2 lbs (you can bake or boilthe potatoes, I normally boil but read some reviews that it is betterif you bake for an hour, I think I might try that this time)
1/2 cup white sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract
1/2 tsp cinnamon (Increase, decrease, or omit the spices depending onpreference, I like to increase)
1/4 tsp cloves
1/4 tsp nutmeg
1 cup packed brown sugar (I normally double the topping, my favorite part)
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk,salt, 1/3 cup butter, vanilla, and spices. Mix together and pour into a greased 13x9 inch baking dish.
2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F(175 degrees C) for 35 to 45 minutes.
submitted by Melissa Russell

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