Friday, November 7, 2014

Sweet Potato Casserole

Please don't use canned sweet potatoes, it's not hard to boil them.  Starting with cold water, bring 3~4 large potatoes to boil.  Cook for about 30~35 minutes or until tender enough to be able to mash.  Do not over cook, as they will be cooking again in the casserole.  Let them cool for about 30 minutes before handling.  Peel the skin off and mash.

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted

Sweet Potato Mixture~
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup  (1 stick) butter, melted

Combine brown sugar, flour, pecans, and butter in mixing bowl.  Set aside.

Sweet Potato Mixture~
Preheat oven to 350 degrees.  Coat a medium~size casserole dish with non~stick spray.  Or use a couple smaller dishes.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed.  Beat thoroughly with a hard mixer about 4 minutes, to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish.  Bake for 30 minutes.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes.  The brown sugar and pecan crust should be slightly browned and crunchy.  Allow to set for 10 minutes before serving.  The crust will harden a little more.

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