Sweet Potato Casserole with Pecans
The original recipe calls for the potatoes to be mixed up to a point, then topped with a streusel-type topping made with pecans. I was in a hurry, dumped it all in together, and threw some mini marshmallows on top instead. It was really good, but here are the correct instructions, with my version in the notes.
Ingredients
Method
- Cut the potatoes into large chunks. Cover with cold water.
- Bring to a boil. Boil until fork-tender, about 20 minutes. Drain.
- Preheat oven to 350 degrees F.
- In a mixer bowl, mix together the potatoes, sugar, eggs, vanilla, milk, and butter. Beat until the potatoes are smooth.
- Pour into a greased 12x8x2 baking dish.
- Mix together the brown sugar, pecans, flour, and 2 tablespoons butter, and sprinkle on top of the potato mixture.
- Bake at 350 degrees F for 30 minutes or until set.
Nutrition
Notes
How I actually made it: I left out the 1/2 cup sugar, mixed all the remaining ingredients (including the topping ingredients) in the mixer bowl and beat them until the potatoes were smooth, poured it into a greased baking dish, topped it with mini marshmallows, and baked at 350 degrees F for 30 minutes or until set. It was really good.
Low in sodium, very high in vitamin A.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…