Sweet Potato Casserole

by admin on December 26, 2010

Another classic family favorite. It is easy to make and can be made the day ahead.

1 1/2 pounds sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 egg, beaten
3 TBSP. butter or margarine, cubed
1 tsp. vanilla

1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 TBSP. butter or margarine
1/2 cup pecan pieces

1.  Grease a 2-quart baking dish (or doubling, a 13 X 9-inch pan; set aside.  Scrub and peel sweet potatoes.  Cut off and discard woody portions and ends.  Cut potatoes into cubes.  In a covered large saucepan, cook sweet potatoes in a small amount of boiling water for 25 to 35 minutes or until tender.  Drain and return potatoes to pan.

2.  Preheat oven to 350 degrees.  Add granulated sugar, milk, egg, 3 Tbsp. butter and vanilla to hot potatoes in pan.  With a wooden spoon, stir to break up potatoes but not completely mash them (I actually used a mixer and did mash them).  Transfer potato mixture to prepared baking dish.

3.  For topping, in a small bowl, combine brown sugar and flour.  With a pastry blender, cut in 2 Tbsp. butter until mixture resembles course crumbs.  Stir in pecan pieces. Sprinkle topping over potatoes.

4. Bake , uncovered, in preheated oven about 25 minutes or until set.  If desired, garnish with pecan halves.  Makes 8 servings.

Note:  I make this the day ahead, cover it and put it in the refrigerator.  It took a little longer to cook the next day (an extra 10 minutes).  The kids gave it a thumbs up.



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