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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 Hoscheid 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 cups of cooked and mashed sweet potatoes (about 3 large sweet potatoes, roasted)
cup white sugar
2 large eggs, beaten
tsp salt
4 tbsp butter, softened
cup milk
tsp vanilla extract
Topping:
cup packed brown sugar
⅓ cup all purpose flour
3 tbsp butter, softened
cup chopped pecans

Directions:
Directions:
Preheat oven to 325.

Peel and mash roasted sweet potatoes. In large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in pecans. Sprinkle mixture over the sweet potatoes.

Bake for 30 minutes or until topping is lightly brown.

(You can make the sweet potatoes ahead of time by storing the mixture in the fridge - without the topping - until time to bake. Remove from the fridge an hour before baking and sprinkle the topping on just before putting it in the oven like in the original recipe.)

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Caleb, I know you don't like the topping on this so feel free to make it without the topping and add mini marshmallows at the end of cooking and pop back in the oven for 5 min or under the broiler for the same!

 

 

 

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