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Sweet Potato Casserole

Sweet Potato Casserole

  • 5 medium size sweet potatoes
  • 2 eggs
  • 1/4 cup evaporated milk
  • 1 tsp. vanilla
  • 3/4 cup sugar
  • 1/2 tsp.salt
  • 2 tsp. butter or margerine

    Topping -

  • 1 T. butter
  • 3/4 cup light brown sugar
  • 1/2 cup flour
  • 1 cup finely chopped pecans or walnuts

Preparation -
Peel the sweet potatoes and cut them into pieces. Place the cut up sweet potatoes in a sauce pan, cover with water, bring to a low boil and cook until soft. Drain off the water. Mash the cooked sweet potatoes in a large bowl. Add the eggs, milk, vanilla, sugar, salt and butter and mix well. (These ingredients can also be processed in a food processor.) Pour the mixture into a buttered casserole dish. Bake in a preheated oven at 350º for 20 minutes.

While that's baking, prepare the topping -
In a deep bowl, mix the sugar and flour together. Cut the butter into the mixture. Stir in the nuts. Remove the sweet potatoes from the oven. Raise the oven temperature to 375º. Sprinkle the topping over the baked sweet potatoes. Return to oven & bake for 6 to 8 more minutes.

Corelle 7-pc. Chutney Bakeware Set

Corelle 7-pc. Chutney Bakeware Set

Made of ceramic with colorful fruit accents, this 7-pc. Corelle Coordinates Set lets you bake and serve from the same dish. Set includes one 5 qt. round dish with a lid, one 3 qt. oblong dish, one 2.5-qt. round dish with a lid, and two 7-oz. ramekins.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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