8"X8" SWEET POTATO CASSEROLE

1
Tere Gill

By
@sokygal

This recipe is the perfect size for a smaller gathering. We use our own homegrown sweet potatoes and local farm eggs to create this sweet and crunchy family favorite. So delicious!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
45 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 2 c
    cooked sweet potatoes (about 2 large, baked, nuked or boiled and peeled
  • 2
    eggs
  • 1/2 c
    granulated sugar
  • 1/4 c
    salted butter, melted
  • 1/4 c
    milk
  • 1 tsp
    pure vanilla extract
  • FOR THE TOPPING:

  • 1/2 c
    light brown sugar, firmly packed
  • 1/4 c
    all purpose flour
  • 1/2 c
    chopped pecans
  • 1/4 c
    salted butter, melted

How to Make 8"X8" SWEET POTATO CASSEROLE

Step-by-Step

  1. Lightly butter an 8"x8" casserole dish; set aside.
  2. Using a hand mixer, beat the sweet potatoes until smooth or to derired consistency (I like to leave a few lumps) and remove any "strings" you see that may be in the potatoes.
  3. Add eggs; mix well.
  4. Add 1/2 cup granulated sugar, 1/4 cup melted butter, milk and vanilla; mix well.
  5. Pour potato mixture into prepared dish.
  6. Place oven rack in middle position and preheat oven to 375 degrees F.
  7. In a medium bowl, mix together brown sugar, flour and pecans; distribute evenly over sweet potato mixture.
  8. Spoon remaining 1/4 cup melted butter evenly over the top.
  9. Bake at 375 degrees F for 1 hour, rotating dish after first 1/2 hour.
  10. Allow to cool for at least 10-15 minutes before serving.
    Refrigerate leftovers.

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