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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole is from The Guidry 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:  
2-3 lbs. sweet potatoes (3 cups mashed)
1 c. granulated sugar (or more depending on how sweet you want it)
2 eggs
½ c. evaporated milk
1 tsp. real Watkins vanilla
4 tbsp. salted butter

Topping:
½ c. brown sugar (I use Splenda brown sugar)
½ c. all-purpose flour
4 tbsp. salted butter, melted
½ c. chopped pecans
Directions:
Directions:
Preheat oven to 350º.

Peel, rinse, cut, then boil sweet potatoes until tender. Drain. Stir in sugar and butter. Let butter melt with heat from potatoes.

Whisk together eggs, milk, vanilla and pour into sweet potato mixture. Using a mixer, blend until smooth.

Pour mixture into lightly greased 2 quart baking dish or aluminum cake pan.

Combine ingredients for topping and sprinkle over mixture evenly. Do not cover dish.

Bake for 45 minutes to 1 hour or until the topping has browned a little on top.

Remove and let cool 30 minutes before serving.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I started making this dish because I love sweet potatoes but the mixture was always too sweet for me. I started substituting the brown sugar with Splenda brown sugar for the topping and Splenda sugar blend to sweeten the potato mixture to make it diabetic friendly. My family tried it and it became a big hit. It's good with or without real sugar.

 

 

 

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