Pecan Sweet Potato Casserole |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Creamy sweet potatoes are treated to a brown-sugar-and-pecan topping in this pared-down casserole. âI like to double the recipe for my company's Thanksgiving potluck,â Tina Browning writes from Lehigh Acres, Florida. âEveryone loves it.â Ingredients:
1 large sweet potato, peeled and cubed |
2 tablespoons sugar |
2 tablespoons 2% milk |
2 tablespoons beaten egg |
1 tablespoon butter, melted |
1/4 teaspoon vanilla extract |
topping: |
2 to 3 tablespoons chopped pecans |
2 tablespoons brown sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon butter, melted |
Directions:
1. Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk, egg, butter and vanilla until blended. Transfer to a 3-cup baking dish coated with cooking spray.
2. Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 2 servings.
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