Friday, February 14, 2014

Sweet Potato Casserole

I love Sweet Potato Casserole at Thanksgiving, Christmas or any holiday meal.  The crunchy top layer of pecans and warm brown sugar pair perfectly with the sweet creamy potatoes below.  Sweet Potato Casserole is a family favorite at holiday gatherings and goes well with turkey or ham.  I even love this dish as a leftover!

Sweet Potato Casserole

  • 3 large sweet potatoes, peeled and cubed
  • 2 eggs, beaten
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1/2 cup milk
  • 3 Tbsp butter, melted
  • 1 tsp vanilla
  • 3/4 cup brown sugar
  • 1/3 cup flour
  • 3 Tbsp butter, diced
  • 1 cup chopped pecans

  1. Put cubed sweet potatoes in a large pan and cover with water. Boil until tender, about 15-20 minutes. Drain and mash.  Allow to cool slightly before continuing
  2. Preheat the oven to 350 degrees.
  3. In a large bowl, combine sweet potatoes, eggs, white sugar, salt, milk, 3 Tbsp melted butter, and vanilla. Mix until thoroughly combined (I used an electric hand mixer).  
  4. Place mixture in an 8x8 baking dish.
  5. In a medium bowl, combine brown sugar, flour, and chopped pecans.  Add remaining 3 Tbsp butter and rub into mixture until only small pieces remain.  Sprinkle over the sweet potato mixture.
  6. Bake at 350 degrees for about 40 minutes, until nicely browned on top.

Recipe by Chrissy @ Loving Life
Original recipe found here.


1 comment:

  1. That looks absolutely amazing! I only love sweet potatoes around thanksgiving. I don’t know why. Next week I’ll be whipping up some sweet potato yumminess.
    Zespri Green Kiwi fruit


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