Sweet Potato Casserole

 

You can make this casserole 24-48 hours ahead and cook it whenever you are ready.

To save time, I used canned cooked sweet potatoes. Simply drain the syrup and mash. The recipe calls for 3 cups of cooked sweet potatoes, or you can use 1-29 oz can of yams or cut sweet potatoes in syrup.

Unfortunately, it’s not a low-calorie dish, and despite the healthy sweet potatoes, with the butter and sugar, it’s probably not a dish you would want to eat every night, but since it’s a holiday... well, maybe you should just plan to take a long walk after dinner.

Ingredients

• 3 cups cooked mashed sweet potatoes or 1-29 oz can yams/cut sweet potatoes in syrup, drained
• 1-cup sugar
• 1/2 tsp salt
• 2 eggs, beaten
• 1/2 cup melted butter
• 1/2 cup milk
• 1 tsp. ground cinnamon
• 1/2 tsp. vanilla extract

Topping

• 1 cup light brown sugar
• 1/3 cup flour
• 1 cup toasted and chopped pecans
• 1/3 stick melted butter

Directions:

• Preheat your oven to 350 degrees.
• In a large bowl, combine the mashed sweet potatoes, sugar, salt, eggs, melted butter, milk, cinnamon, and vanilla. Mix well.
• Pour this mixture into a medium size casserole dish, which has been lightly sprayed with non-stick cooking spray.
• For the topping, combine, light brown sugar, flour, toasted and chopped pecans and melted butter in a small bowl and mix well.
• Sprinkle the topping evenly over the sweet potato mixture and bake uncovered for approximately 35-40 minutes or until the mixture is set.

From a blog post by Sharon Rigsby in the Tallahassee Democrat