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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole is from Living to Eat!, 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:  
3 c cooked sweet potatoes, mashed
1/2 c sugar
2 eggs, beaten
1/2 tsp salt
4 tbsp butter, melted
1/2 c milk
1 1/2 tsp vanilla

Topping:
1/2 c brown sugar, packed
1/3 c flour
1 c pecans, chopped
1/3 c butter, melted
Directions:
Directions:
Preheat oven to 350º. Grease a 2 quart casserole dish.

Combine sweet potatoes, sugar, eggs, salt, butter, milk, and vanilla. Mix well and pour into casserole dish.

Topping:
Combine all top ingredients and sprinkle evenly over sweet potato mixture. Bake for 35 minutes.

This can be made the day before and refrigerated prior to baking. If made early, bake an additional 10 minutes.
Personal Notes:
Personal Notes:
This recipe has become a staple at our Thanksgiving dinners. Here's a few tips: place all the sweet potato mixture in a food processor and allow it to do the mixing for you. It not only improves the texture but also makes the finished product more like a souffle. If you double this recipe and are putting all the mixture into one dish, do not double the milk. It will be too soupy. Finally, pumpkin or some other orange winter squash can be substituted with little to no taste difference--it's been done in the past and no one noticed!!

 

 

 

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