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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole is from The Elliott-Harasin-Cousins Family Cookbook Project, 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:  
FILLING:

- 4 TBSP Butter, melted, plus more for buttering the baking dish
- 3 to 4 large yams or sweet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 large eggs

TOPPING:

- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 4 TBSP butter, melted
- 1/4 tsp salt
- 1 cup chopped pecans
Directions:
Directions:
1. For the sweet potatoes: Add cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This side dish tastes almost like dessert! The vanilla gives it an amazing cake like flavor, so do not skip this ingredient!

 

 

 

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