Sweet Potato Casserole

November 22, 2011 in sides

Ahh, sweet potatoes – the most important part of Thanksgiving! I love sweet potatoes anyway but the Thanksgiving sweet potatoes are even better with all their brown sugar and pecans and extra extra butter. This version is a pretty standard sweet potato casserole but the amount of topping is so great that it actually becomes like a crust on top of the sweet potatoes.

For this I used roasted sweet potatoes (just baked for about 45 minutes at 400F, or until they’re easy to mash) but you can use the canned ones if you want. They can also be prepared in advance – I wouldn’t add the topping until they are ready to go in the oven but the topping can be mixed up and refrigerated until you’re ready.

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Sweet Potato Casserole

from The Girl Who Ate Everything

Ingredients

For the Crust:
1 cup brown sugar
⅓ cup flour
1 cup chopped pecans
⅓ cup butter, melted
Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes
1 cup sugar
teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
½ cup (1 stick) butter, melted
splash of milk if needed)

Instructions

  1. For the Crust:
  2. 1 cup brown sugar
  3. ⅓ cup flour
  4. 1 cup chopped pecans
  5. ⅓ cup butter, melted
  6. Sweet Potato Mixture:
  7. 3 cups cooked and mashed sweet potatoes
  8. 1 cup sugar
  9. teaspoon salt
  10. 1 teaspoon vanilla
  11. 2 eggs, well beaten
  12. ½ cup (1 stick) butter, melted
  13. splash of milk if needed)
http://fakeginger.com/2011/11/22/sweet-potato-casserole/

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