Sweet Potato Casserole from BBetts for Thanksgiving

Al Smith

By
@eltonsmith

Bbetts was named for her mother Betsy and became Baby Betsy shortened to Bbetts. I have known her for 30 years since she was a junior in HS. She is the sweetest person I know. One Thanksgiving she brought this dish to my home.
It is the only recipe we use ever since.

Rating:
★★★★★ 1 vote
Comments:
Serves:
7
Prep:
1 Hr
Cook:
40 Min

Ingredients

MIX

2 medium
sweet potatoes
3 Tbsp
brown sugar
1/4 stick
butter, melted
1 large
egg beaten
2 Tbsp
water, cold
1/2 tsp
each of nutmeg, cinnamon, kosher salt

TOPPING

1/4 stick
butter, melted
1/2 c
pecans in pieces, roasted for 5 minutes
3 Tbsp
all purpose flour
3 Tbsp
brown sugar
1/4 tsp
kosher salt

Step-By-Step

1Wash and pierce sweet potatoes. Roast sweet potatoes, skins on, for 1 hour in oven preheated to 350 degrees.
Or microwave on high for 7 minutes and let sit for 5 minutes
2Cool and slice potatoes in half and scoop out.
3In another bowl, mix together the TOPPING ingredients.
4Blend sweet potatoes and other MIX ingredients together using potato masher or hand mixer. Add to a 1 quart casserole dish sprayed lightly with cooking spray.
5Sprinkle TOPPING ingredients on top of MIX.
6Bake in preheated 375 degree oven for 40 minutes.
7Option 1: Add 2 tablespoon dark rum to mix.

Option 2: Use 1 1/2 cups canned sweet potatoes instead of baked. (I recommend Bruce's)
8Say Grace and Thank BBetts.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy