sweet potato casserole
(1 rating)
My husband loves pecans and sweet potatoes. He often reflects on his mother's (she passed away several years ago) variation of sweet potato casserole. After listening to his stories for a couple of years, I finally felt I had enough information to try and reproduce her recipe, even though I'd never had the opportunity to try it myself. Apparently, I hit the nail on the head (so to speak). This one is a family winner.
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(1 rating)
yield
6 to 8
prep time
1 Hr 15 Min
cook time
45 Min
method
Bake
Ingredients For sweet potato casserole
- CASSEROLE
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12large baked sweet potatoes, mashed
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1 cbrown sugar, lightly packed
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2eggs
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1 tspvanilla
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1/4 tspvanilla bean, fresh diced
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1/2 tspfreshly grated nutmeg
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1/2 tspcinnamon, ground
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1/2 cmilk
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1/2 cbutter, melted
- TOPPING
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1 cbrown sugar, firmly packed
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2/3 cflour
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2/3 cbutter, melted
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16 ozpecans, in pieces
How To Make sweet potato casserole
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1Preheat the oven to 350 degrees F.
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2Bake the sweet potatoes until they are completely soft. Skin them and mash into a fine paste.
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3Beat the eggs lightly and add them to the potatoes.
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4Add all the remaining ingredients and mix thoroughly.
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5Pour casserole ingredients into a buttered 2-quart casserole dish.
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6Mix all the topping ingredients together in a medium bowl and pour out over the top of the casserole. It should be fairly dry - that's ok. We're wanting it to melt into a caramelized, pecan encrusted topping.
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7Place the casserole in the oven and bake for 30 to 40 minutes or until the top is a gorgeous, browned caramelized crust.
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8Remove and let sit for 10 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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