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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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It wouldn't be Thanksgiving or Christmas without the Sweet Potato Casserole as far as I'm concerned. I've adjusted some of the ingredient amounts to make a version that is a little less sweet than many I've tried. Ingredients:
4 cups mashed sweet potatoes (prepared without milk or butter) |
3/4 cup sugar |
1/2 cup milk |
1/4 cup butter or 1/4 cup margarine, softened |
3 eggs |
1 teaspoon salt |
1 teaspoon vanilla extract |
1/2 cup brown sugar, packed |
1/2 cup shredded coconut |
1/2 cup pecans, chopped |
1/4 cup all-purpose flour |
2 tablespoons butter or 2 tablespoons margarine, cold |
Directions:
1. In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth.
2. Transfer to a greased 2-qt. baking dish.
3. In a small bowl, combine brown sugar, coconut, pecans and flour; cut in butter until crumbly.
4. Sprinkle over potato mixture.
5. Bake, uncovered, at 325 for 45-50 minutes or until golden brown.
6. Yield: 8-10 servings.
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