Sweet Potato Casserole

I absolutely love this fall side dish. My family literally fights over the leftovers…when there are any.

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You are going to bake 4 average sized sweet potatoes. These go in the oven at 375 for about 90 minutes, or until a knife can be inserted in the middle fairly easily. Allow them to cool at least 20-30 minutes. You can bake these earlier in the day, or even the day before.

1

Heat your oven to 400 degrees.

Cut the potatoes open, and spoon all of the cheerful orange goodness into a good-sized bowl.

2

 

To those, you are going to add 2 beaten Eggs, 1/4 cup Sugar, 1 teaspoon Vanilla, 1 teaspoon Salt and 1 cup Milk.

3

 

Mash them all together, until well combined. You aren’t going for whipped perfection, just a mostly smooth, sort of lumpy mix.

4

 

Spread the mixture into a baking dish. The dish should be about the size of a deep dish 9×9 or a little larger. Potato mixture should be no more than 3 inches deep.

5

 

In another bowl, you are going to combine 1/2 cup Brown Sugar, 1/4 cup Flour, and 1/2 cup finely chopped Pecans. Stir them together.

6

To those, you are going to stir in 1/2 teaspoon Cinnamon, and then mix in 6 Tablespoons room-temperature butter.

7

You can do this a couple of ways… with a pastry blender, or a fork…but in all seriousness, just get your hands in there and squish it all together. Your God-given tools work best!

8

Now, crumble the mixture over the top of the potatoes.

9

Bake for 30-40 minutes, or until golden brown on top.

Allow it to rest a few minutes before serving. Enjoy!

11

Sweet Potato Casserole

Ingredients

  • 4 average sized sweet potatoes
  • 2 Eggs, beaten
  • ¼ c Sugar
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1 c Milk
  • ½ c Brown Sugar
  • ¼ c Flour
  • ½ c finely chopped Pecans
  • ½ tsp Cinnamon
  • 6 Tb Butter, room temperature

Bake potatoes at 375, for about 90 minutes, or until a knife can be inserted in the middle fairly easily. Allow to cool at least 20-30 minutes. Heat oven to 400 degrees. Cut potatoes in half, and scoop insides into a large bowl. Add eggs, sugar, salt ,vanilla and milk. Mash together with a potato masher. Mix until it is well combined and somewhat smooth. Little lumps are fine. Pour into a baking dish. The dish should be at least a 9×9 or a little larger. You want the potato mixture to be no more than 3 inches deep. In another bowl, mix together the brown sugar, flour, pecans and cinnamon. Add in the soft butter. Mix until it is a crumbly, doughy mixture. This is most easily done by hand. Crumble over the top of the potato mixture. Bake for 30-40 minutes, or until the top is golden brown.

Enjoy!

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