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
- 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
- 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
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.