8"X8" SWEET POTATO CASSEROLE

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8

This recipe is the perfect size for a smaller gathering. We use our own homegrown sweet potatoes and local farm eggs to create this sweet and crunchy family favorite. So delicious!

Provided by Tere Gill

Categories     Side Casseroles

Time 1h45m

Number Of Ingredients 11

2 c cooked sweet potatoes (about 2 large, baked, nuked or boiled and peeled
2 eggs
1/2 c granulated sugar
1/4 c salted butter, melted
1/4 c milk
1 tsp pure vanilla extract
FOR THE TOPPING:
1/2 c light brown sugar, firmly packed
1/4 c all purpose flour
1/2 c chopped pecans
1/4 c salted butter, melted

Steps:

  • 1. Lightly butter an 8"x8" casserole dish; set aside.
  • 2. Using a hand mixer, beat the sweet potatoes until smooth or to derired consistency (I like to leave a few lumps) and remove any "strings" you see that may be in the potatoes.
  • 3. Add eggs; mix well.
  • 4. Add 1/2 cup granulated sugar, 1/4 cup melted butter, milk and vanilla; mix well.
  • 5. Pour potato mixture into prepared dish.
  • 6. Place oven rack in middle position and preheat oven to 375 degrees F.
  • 7. In a medium bowl, mix together brown sugar, flour and pecans; distribute evenly over sweet potato mixture.
  • 8. Spoon remaining 1/4 cup melted butter evenly over the top.
  • 9. Bake at 375 degrees F for 1 hour, rotating dish after first 1/2 hour.
  • 10. Allow to cool for at least 10-15 minutes before serving. Refrigerate leftovers.

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