Home Cooking Casserole Cover Pattern - keeps your dishes either hot or cold!
Sweet Potato Casserole
- 4 cups of sweet potato, cubed
- 1/2 cup sugar (white)
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup all purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
Preheat your oven to 325 degrees. Put the sweet potatoes in a pan with water enough to cover them. Cook over medium high heat until the potatoes are tender - pull the softened skins off, drain, and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, the 4 tablespoons of butter, milk, and vanilla until smooth, then put this mixture in a baking dish.
In a medium bowl, mix the brown sugar and flour. Cut in the 3 tablespoons of butter until it is coarsely mixed, then stir in the pecans. Sprinkle this mixture over the sweet potatoes.
Bake in the preheated over for 30 minutes, or until the topping is lightly browned.