American, Casserole, Holiday, Season: Fall, Side Dishes, Vegetables

Yummy Sweet Potato Casserole

Source: Allrecipes
URL: http://allrecipes.com
URL: http://nalbone.us/recipes/

Servings: 12
Yield: 6 Cups

Preparation Time: 30 minutes
Start to Finish Time: 1 hour

Editor's Note:

The Allrecipes magazine team, in preparing this recipe, came upon some alterations for this dish leading to a version they preferred, which is shared in the October/November 2014 issue. If you do not have that issue available to you, just triple the measures of the potato mixture ingredients below while leaving the topping measures as they are listed.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Ingredients

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
1/4 cup butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover.
Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans.
Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Per Serving (excluding unknown items): 205 Calories; 11g Fat (49.0% calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

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