Sweet Potato Casserole

Sweet Potato Casserole

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Ann Sikorski

By
@NatureMaiden

This is by and far the best sweet potato casserole I've ever made. Yams are sweeter than Sweet Potatoes, and they are more golden in color, so try to get them if you can. Also, the potatoes retain far more nutritional value and vitamins if you bake them in lieu of boiling them for preparation. It takes more time, but that is what great baking and cooking sometimes requires, and it's worth it.

Rating:

★★★★★ 1 vote

Prep:
1 Hr 45 Min
Cook:
30 Min

Ingredients

  • 6 c
    mashed yams or sweet potatoes if yams are unavailable
  • 1/2 stick
    margarine, melted
  • 2
    eggs, slightly beaten
  • 3/4 c
    brown sugar
  • 1/2 tsp
    salt
  • 1/2 c
    evaporated milk
  • 1 tsp
    vanilla extract
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg

How to Make Sweet Potato Casserole

Step-by-Step

  1. Bake yams @350 degrees for 1.5 hours. Let cool, then cut open and scoop out of skins, or squeeze by holding them w/pot holder. Place in large bowl and add above ingredients. Mix with mixer until well blended. Place in shallow 9x13 baking dish, and top with topping...
  2. Ingredients for topping: 1 Tbls. flour
    1 tsp. vanilla extract
    1 tsp cinnamon
    1 c. chopped pecans
    1/2 cup light brown sugar
    1/3 c. melted butter
    (I double the topping)
  3. Spread topping over potatoes and bake @ 350 degrees for 30 minutes.

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