20 Ways To Eat: Sweet Potato #8

I’ve never done it, but I’ve heard sweet potato casserole is a pretty common thing so I’m thinking there’s a million different ways to make it. This one from cookinglight.com sounds absolutely amazing, being topped with brown sugar and pecans and all.

Sweet Potato Casserole

Yield: 12 servings

Ingredients

Potatoes

  • 2 pounds sweet potatoes, peeled and chopped
  • 3/4 cup granulated sugar
  • 1/4 cup evaporated low-fat milk
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Cooking spray

Topping

  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 2/3 cup packed brown sugar
  • 1/8 teaspoon salt
  • 2 tablespoons melted butter
  • 1/2 cup chopped pecans

Directions

Preheat oven to 350°.

To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.

Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.

To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.

Preheat broiler (remove casserole from oven).

Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.

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