This recipe came from a Thanksgiving dinner party at Sue (Hall) Pekor's and was prepared by her daughter and son-in-law.
Total Time
Not Mentioned
Prepare Time
Not Mentioned
Cook Time
25 minutes
Recipe Servings
Not Mentioned
Ingredients of Sweet Potato Casserole
Potatoes:
2 pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 ounces all-purpose flour (about 1/3 cup)
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans
How to Make Sweet Potato Casserole
Preheat the oven to 350°.
To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil.
Reduce heat, and simmer for 20 minutes or until tender; drain. Cool for 5 minutes.
Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.
Preheat broiler (remove casserole from oven).
Broil casserole 45 seconds or until topping is bubbly. Let stand for 10 minutes before serving.