Kim's Sweet Potato Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This Thanksgiving my boyfriend's step mom's daughter-in-law, Kim, brought this sweet potato casserole for our feast. Not being a huge fan of sweet potatoes, I was reluctant to try it. Boy am I glad I did! It isn't as sweet as most sweet potato casseroles and doesn't have tons the marshmallow goop on it. I begged her for the recipe so that I could have it every holiday and decided to post it on *Zaar so that I don't lose it. She stated on the recipe card that she always doubles the recipe and that when it does, it fills a 1 1/2 quart casserole dish. Ingredients:
3 cups mashed sweet potatoes |
2 eggs, lightly beaten |
1/2 cup sugar |
1/2 teaspoon salt |
1/4 cup melted butter |
1/4 cup cream (or milk) |
1 1/2 teaspoons vanilla extract |
1/2 cup brown sugar |
1/3 cup flour |
1/2 cup chopped walnuts |
1/2 cup chopped pecans |
3 tablespoons melted butter |
1 cup mini marshmallows (optional) |
Directions:
1. Mix all of the casserole ingredients together until well blended.
2. Spread into a buttered casserole dish.
3. Mix topping ingredients (except marshmallows) together and sprinkle over the casserole.
4. Bake uncovered in a 350 degree oven for 35 minutes.
5. Remove from oven.
6. If topping with marshmallows, place them on the casserole and bake for an addition 5-7 minutes or until marshmallows have melted.
7. Serve.
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