Friday, January 3, 2014

♥ Sweet Potato Casserole with Pecan Topping


Going through my photos this morning and realized I forgot to share a few of my holiday dinner recipes with you. So even though the holidays are over you can file them for the next holiday! Starting with my Sweet Potato Casserole with Pec...an topping I made on Christmas Day....yum! So easy to make and so good, you wonder why you don't make these more often!

Sweet Potato Casserole with Pecan Topping

3 cups cooked sweet potatoes ( I used a drained 29 ounce can)
2 eggs, lightly beaten
¾ cup sugar
1 teaspoon vanilla
1/2 cup half and half or whole milk
1/2 cup melted butter
pinch of salt

Mix all ingredients and with a hand mixer beat until smooth and creamy.

Pecan and Brown Sugar Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

NOTE: You can cut up your own potatoes and boil them until tender or use them straight from a can as I did for this recipe.

Preheat the oven to 350 degrees. Pour mashed sweet potatoes into a 9 x 13 inch baking dish.

Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for about 30 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. 

 







 











 Photograph is copyrighted and the property of ©Welcome Home.

No comments :

Post a Comment