top of page
Writer's pictureMark Boyd

Sweet Potato Casserole

For the filling you'll need:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs


For the topping you'll need:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans


Directions:

  1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

  2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

  3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

  4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

5 views0 comments

Recent Posts

See All

Green bean casserole

Ingredients: 1 can cream of mushroom soup 1/2 cup milk 1 tsp soy sauce 1/2 tsp pepper 4 cups cooked green beans 1 1/3 cups French's...

Pumpkin Pie

Ingredient: 1 Can 15oz pumpkin 1 14oz can condensed sweetened milk 2 eggs 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground...

コメント


Post: Blog2 Post
bottom of page