USE EITHER FRESH OR CANNED SWEET POTATOES, NOT BOTH
4 mediumsweet pototoes
1 can(s)(40 ounce) sweet pototoes
FOR CRUMB TOPPING:
1 cbrown sugar, firmly packed
1/3 call purpose flour
1/3 cbutter, melted
1 cchopped pecans
How to Make Sweet, Sweet Potato Casserole
- Preheat oven to 375 degrees.
Butter a 9"x9" or 2 quart baking dish.
- If using fresh sweet potatoes, bake them until fork tender.
Slice open and scrape the flesh into a large bowl.
- If using canned sweet potatoes, empty the can with the liquid into a medium size saucepan. Bring to a boil and cook 15 minutes, or until tender.
Remove from heat, drain and place in a large bowl.
- Mash potatoes.
Add granulated sugar, eggs, 1/3 cup of butter, milk and vanilla.
Stir until mixed.
Spread into prepared pan.
- For crumb topping:
In a medium size bowl, mix the brown sugar, flour, melted butter and pecans.
Sprinkle on top of sweet potatoes.
- Bake 25-35 minutes or until knife inserted in center comes out clean.