Yummy Sweet Potato Casserole
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
- Serves: 6 persons
- 4cups sweet potato, cubed
- ½cup white sugar
- 2eggs, beaten
- ½teaspoon salt
- 4tablespoons butter, softened
- ½cup milk
- ½teaspoon vanilla extract
- ½cup packed brown sugar
- ⅓cup all-purpose flour
- 3tablespoons butter, softened
- ½cup chopped pecans
Step 1Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
Step 2In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
Step 3In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Step 4Bake in the preheated oven 30 minutes, or until the topping is lightly brown.