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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 cup brown sugar (dark brown sugar)
1/3 cup flour
1 cup pecans (leave hole or rough chop, your choice)
1 cup butter (melted)

Sweet Potato Mixture:
3 cups sweet potatoes (NOT YAMS*)
1 cup sugar
½ tsp. salt
1 tsp. pure vanilla extract
2 eggs(well beaten, use a mixer)
½ cup butter (melted)
Directions:
Directions:
Preheat oven to 350°

For crust - In a bowl, take the ingredients for the crust mixture, mix together and set aside.

In another large mixing bowl, add the ingredients for the sweet potato mixture in the order listed: sweet potatoes, salt, vanilla, eggs, butter.

Mix with large spoon or your hands, until all ingredients are mixed thoroughly. Place in your baking dish. Leave at least one inch at the top to place your "crust" of pecans. Don't pile the "crust" on too high or it will take longer to cook.

Bake for at least 30 minutes or until it starts to bubble.
Personal Notes:
Personal Notes:
*You can use canned to save time. Just empty cans into colander and drain. I take one of my kitchen tools to smoosh them around to get out the extra juice.

Pat brought this to Kathy's 60th birthday party. I remember Tom saying to Pat, that they were the best sweet potatoes he had ever had!!

 

 

 

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