Sweet Potato Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CASSEROLE:
4 lb. sweet potatoes (fresh, not canned)
½ c. sugar
½ c. brown sugar
1 tsp. vanilla extract
½ c. evaporated milk
¼ c. butter, softened or melted
1 large egg
½ tsp. nutmeg, ground
½ tsp. cinnamon, ground
¼ tsp. Salt
TOPPING: (optional)
Mini marshmallows
And/or
½ cup chopped pecans
½ cup crushed corn flakes
2 T brown sugar
2 T melted butter
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Directions: |
Directions:Step 1: (can be done 1-2 days ahead)
Preheat oven to 400º
Pierce sweet potatoes several times each & place on a foil-lined baking sheet
Bake 1 hour or until tender
Let cool 20 minutes, then peel & mash
Step 2: (can be done 1 day ahead)
Beat all other casserole ingredients until smooth
Spoon into 11x7" baking dish, sprayed with PAM
If preparing ahead, cover the casserole dish and refrigerate at this point
Step 3:
Preheat oven to 350º
If desired, mix topping ingredients together and sprinkle over the top before baking (I like diagonal lines, to be alternated with marshmallows later)
Bake for 30 minutes
Remove from oven for 10 minutes
Add mini-marshmallows inbetween rows of pecan topping and return to oven for an additional 10 minutes
*Watch closely after 5 minutes to assure the toppings don't burn |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 minutes hands on; 2 hours, 20 minutes total |
Personal
Notes: |
Personal
Notes: This is a great dish to prepare ahead of time. I bake the potatoes 2-days ahead & prepare the casserole the evening before. This way, I may actually have time to put on make-up & do my hair before the holiday meal! Being that I'm all about the "sides," this is one of my favorites!
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