BEST CRUNCHY TOPPED SWEET POTATO CASSEROLE
This is the BEST Sweet Potato Casserole I have ever tasted. This is one of my most requested casseroles especially for Thanksgiving. Using the real butter, real vanilla,and brown sugar makes a huge difference to the flavor. Much richer tasting. Yummy!
Provided by Lisa Ebersole
Categories Side Casseroles
Number Of Ingredients 6
Steps:
- 1. Peel baked sweet potatoes @ 3 lg potatoes- blend potatoes in large mixer bowl-add butter,sugar,evaporated milk,eggs and vanilla in this order. Blend well and pour into greased 8x11 dish.
- 2. Topping: 1 Cup LIGHT Brown Sugar 1/3 C COLD REAL BUTTER 1 Cup Chopped Pecans 1/3 C. Flour Blend with a fork (until crumbly) and sprinkle on top of casserole.
- 3. Bake at 350 till set @ 35 minutes. If it starts to get too dark place foil loosely across the top.
- 4. Tip: If you make the night before leave off the topping. Next morning cook in oven w/o topping w/foil on till halfway set-take foil off-put topping on and bake till brown with foil off. ENJOY! Delicious! You can double this recipe just put in 9x13 pan or 2 small pans.
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