Sweet Potato Casserole with Pecans |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This convenient casserole calls for canned sweet potatoes, so preparation time is minimal. The nutty, brown sugar topping adds a bit of crunch. Ingredients:
2 cans (40 ounces each) sweet potatoes, drained |
8 eggs, lightly beaten |
1/2 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons vanilla extract |
1 teaspoon salt |
topping: |
1 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
1 cup chopped pecans |
1/4 cup cold butter, cubed |
Directions:
1. In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13-in. x 9-in. baking dish.
2. In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture.
3. Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers. Yield: 12 servings.
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