Saturday, January 14, 2012

Sweet Potato Casserole

(I tried to get a good picture, but I turned around for a second and someone had already swiped some!)

This is honestly the best sweet potato casserole I've ever had. I think you could actually classify this as a desert. This isn't your ordinary throw-marshmellows-on-top casserole, this one has class.

3 cups mashed sweet potatoes (wash, don't pierce, place on a cookie sheet and bake at 425 degrees for about an hour. If they are soft at that point, cook for 30 minutes at 350 degrees. The pulp should be shrinking away from the outer skin and sugar should be leaking through)
1/2 cup sugar
1/2 cup melted butter
2 eggs well beaten
1 tsp vanilla extract
1/3 cup milk (as always whole is best)
pinch of salt

1/2 cup brown sugar firmly packed
1/4 cup flour
2 1/2 tbsp melted butter
1/2 cup shopped pecans

  1. Blend all ingredients together.
  2. Pout into casserole dish that has been greased.
  3. Crumble topping on.
  4. Bake for 40 minutes at 350 degrees.
  5. Enjoy!


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