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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This sweet and savory casserole is part of our traditional Christmas dinner. It goes great with any meaty entree. Lynn McAllister, Mt. Ulla, North Carolina Ingredients:
2-1/2 pounds sweet potatoes |
1/2 cup sugar |
1/2 cup milk |
1/2 cup butter, melted, divided |
2 eggs, lightly beaten |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
3/4 cup chopped pecans or walnuts |
3/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
Directions:
1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain. Cool slightly; peel and cube.
2. In a large bowl, mash the sweet potatoes. Stir in the sugar, milk, 1/4 cup butter, eggs, flour, salt and vanilla. Pour into a greased 1-1/2-qt. baking dish.
3. Combine the nuts, brown sugar, cinnamon and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 40-45 minutes or a thermometer reads 160°. Yield: 8 servings.
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