Thursday, September 2, 2010

Sweet Potato Casserole

2 lbs sweet potatoes, (about 4), peeled and cut into 1” cubes.
½ cup packed light brown sugar
½ stick butter
2 eggs, lightly beaten
1/3 cup milk
1 tsp. vanilla extract

4 oz chopped pecans, (about 1 cup)
2/3 cup packed light brown sugar
½ cup all-purpose flour
1/3 cup butter, melted

For filling, in large pot combine potatoes with enough cold water to cover; over high heat bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 30 minutes.
Drain; mash until smooth. Let stand until cooled slightly, 15 minutes.

Preheat oven to 350°.
Butter 2qt. baking dish. In bowl combine potatoes with next 5 ingredients. Spread mixture in baking dish.
For topping, in large bowl combine pecans, sugar, flour; stir in butter until mixture is combined.

Spread pecan mixture over potato mixture. Bake until top is browned and mixture is set in center (40-45 minutes).

(2008 Cookbook)

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