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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a wonderful alternative to the typical marshmallow sweet potato casserole. I made it for Thanksgiving and my husband, who hates sweet potato casserole, couldn't get enough. I wanted to have more instead of pumpkin pie. A much more natural flavor than the kind with marshmallows (which I also like). Ingredients:
5 cooked sweet potatoes, peeled and mashed |
1/4 teaspoon salt |
1/4 cup butter |
2 eggs |
1 teaspoon vanilla |
1/2 teaspoon cinnamon |
1/2 cup white sugar |
2 tablespoons heavy cream |
1/4 cup butter, softened |
3 tablespoons flour |
3/4 cup packed light brown sugar |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350°F.
2. Lightly grease a 9x13 inch baking dish.
3. In a large bowl, mix together mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and cream.
4. Pour into baking dish.
5. In a medium-sized mixing bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans.
6. Mix together with a pastry blender or fingers until course.
7. Sprinkle over potatoes.
8. Bake for 30 minutes.
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