Sweet Potato Casserole VI

SUBMITTED BY: CMOORE1946 PHOTO BY: terka

"This recipe is so easy to prepare and tastes more like a dessert than a vegetable. I haven't found anyone that does not like it."

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

4 cups mashed sweet potatoes
1 cup white sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

READ REVIEWS (92)

DIRECTIONS

In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

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REVIEWS

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Reviewed on Dec. 17, 2004 by KIMKIRT

This is a great recipe! I made it for Thanksgiving, our office Christmas party and will make it for our family Christmas dinner. I only use fresh sweet potatoes as I don't care for canned. Also, I don't like to boil potatoes (loses flavor) so what I do is wash about 4 sweet potatoes (leaving skins on), wrap them in aluminum foil and bake them in the oven at 450 degrees for about an hour or until soft. Let them cool, unwrap foil and then cut in half and the skins easily slip off. If you have the time, this is A LOT easier then peeling and cutting sweet potatoes to boil (don't know about you all, but sometimes trying to cut through a raw sweet potato is pretty difficult!!). Anyway, then I follow the recipe from there. Yum! I always get rave reviews. Thanks again for this great recipe!

30 users found this review helpful

Reviewed on Dec. 23, 2003 by SHARONMID

The very best sweet potato cassarole I have ever ate!! even my picky husband loved it. Thanks for the recipe

12 users found this review helpful

Reviewed on Dec. 23, 2002 by DEBORAH

good! it is sweet but not overpowering. i used about 2 1/2 lbs sweet potatoes to get the 4 cups mashed. i made in 2 6 x 8 disposable pans and froze one after baking, without the topping. it reheated very well. also, i added 1 tsp pumpkin pie spice for the added flavor. definitely a keeper!

11 users found this review helpful

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