We never had sweet potatoes when we were kids, unfortunately. I like them a lot, so I have them now. This is a great special occasion recipe and could be prepared the day before and refrigerated instead of baking. Bake it before dinner, increasing the baking time.

Sweet Potato Casserole

Joan Donogh
Sweet potatoes with pecan topping.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 large sweet potatoes 2 lbs.
  • 3 eggs beaten
  • 1/4 cup melted butter
  • 2/3 cup evaporated milk or cream

Topping:

  • 3/4 cup coarsely chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 2 tablespoons melted butter

Instructions
 

  • Peel and cut up the sweet potatoes. Boil for about 25 minutes, until tender. Drain well and mash.
  • Stir in eggs, butter and evaporated milk. Spoon into a 2 litre baking dish.
  • Combine the topping ingredients, and sprinkle evenly over the sweet potatoes.
  • Bake at 350 degrees F for 40 minutes, until center is set.

 

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