Sweet Potato Casserole
| Preheat oven to 350°F | ||||
| Butter a 2-qt baking dish | ||||
| 3 lb sweet potatoes, peeled and cut in 2-in chunks | boil until fork-tender 15 to 20 min, drain | mash, beat in until smooth, spread in dish | sprinkle over | bake 350°F 35 to 40 min, until set |
| 3/4 cup granulated sugar | ||||
| 1/2 cup milk | ||||
| 1/4 cup unsalted butter, melted | ||||
| 2 large eggs, beaten | ||||
| 1 tsp vanilla extract | ||||
| 1/2 tsp salt | ||||
| 3/4 cup brown sugar, packed | mix until crumbly | |||
| 3/4 cup pecans, chopped | ||||
| 1/3 cup all-purpose flour | ||||
| 1/4 cup unsalted butter, melted | ||||
- Preheat oven to 350°F
- Butter a 2-qt baking dish
Ingredients
- 3 lb sweet potatoes, peeled and cut in 2-in chunks
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup brown sugar, packed
- 3/4 cup pecans, chopped
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Steps
- boil until fork-tender 15 to 20 min, drain: sweet potatoes
- mash, beat in until smooth, spread in dish: step 1, granulated sugar, milk, unsalted butter, eggs, vanilla extract, salt
- mix until crumbly: brown sugar, pecans, all-purpose flour, unsalted butter
- sprinkle over: step 2, step 3
- bake 350°F 35 to 40 min, until set: step 4
