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Sweet potato casserole Recipe

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This recipe for Sweet potato casserole, by , is from NBCC 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!

Contributor:  
Contributor:  
Cindy Seay

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs sweet potatoes
2 large eggs
2 Tablespoons butter
1/2 cup packed brown sugar
1/2 teaspoon salt divided
1 teaspoon pure vanilla extract
1/2 cup packed brown sugar
3 Tablespoons all-purpose flour
2 Tablespoons butter melted cooled
1/4 cup chopped pecans

Directions:
Directions:
Butter 2 quart casserole dish. Set aside.
Peel and dice sweet potatoes. Cook in a pot with water until soft.
Preheat oven to 350 degrees F.
Once potatoes are cooked, drain and mash. Add butter, brown sugar, vanilla, salt and eggs. Mix well. Using a whisk helps. Spread potato mixture in prepared casserole dish. Set aside.
In another mixing bowl, mix together sugar, flour, salt and nuts. Add melted butter and stir with a fork, until it forms crumbly dough.
Sprinkle the topping over the mashed potatoes.
Bake casserole for 25 minutes. If desired, add mini marshmallows. Place dish back in the oven and bake until the marshmallows are toasted, about 3 to 5 minutes.
Cool before serving.

Personal Notes:
Personal Notes:
To reheat a sweet potato casserole, preheat oven to 300 degrees F. Cover the dish with aluminum foil, to prevent the brown sugar pecan topping from burning, and bake for about 15 minutes.

 

 

 

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