Wednesday, November 24, 2010

Easy Southern Sweet Potato Casserole

Our family triples this recipe to feed a crowd! This is always a hit. You can prepare this ahead of time (as we do) by making the filling and sealing it in a Ziploc bag. The filling can be stored in the fridge for up to two days. This makes it easy to prepare ahead of time, so that there is more time with family on Thanksgiving Day!
INGREDIENTS:
· 2 eggs
· 1 cup granulated sugar
· 3/4 cup butter, softened
· 1/2 cup milk
· 1 teaspoon vanilla
· 3 cups cooked mashed sweet potatoes

TOPPING:
· 1/2 cup brown sugar
· 1/3 cup flour
· 2 tablespoons butter, softened
· 1/2 cup chopped pecans

PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes. Serves 6.



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