Sweet Potato Casserole

By Monica Nichols
@cookinmo1968

I have had this recipe for years now, it's very rich and fattening. I prefer the cream to evaporated milk, but you can cut some fat by using the milk instead. That's why I only make it at Thanksgiving and/or Christmas. Hope ya'll enjoy it as much as I do.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

8-10

Prep:

20 Min

Cook:

30 Min

Ingredients

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3 c: cooked & mashed sweet potatos
3/4 c: sugar
1/2 c: melted butter
2: beaten eggs
1 tsp: pure vanilla extract
1 tsp: almond extract
1/2 c: evarorated milk or cream(which ever you desire)
3/4 c: light brown sugar
1/3 c: flour
1/3 c: melted butter
1 c: chopped pecans(optional)

How to Make Sweet Potato Casserole

Step-by-Step

1Mix all the main ingredients together in a mixer, until well blended. Pour into greased 10in. dish. Set aside and prepare the Topping.
2Mix together all the TOPPING ingredients and then crumble over top of casserole and bake in oven at 350 degrees for 30 minutes

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