Sweet Potato Casserole

November 26, 2009



I wanted to make Sweet Potato Casserole from 'scratch' for Thanksgiving. I went to the grocery store and they had a big display of fresh yams and next to the yams was a small display of sweet potatoes. I decided to use the yams instead of the sweet potatoes. After all the canned stuff that I bought last year were yams!

This dish turned out great! I love the pecan topping; I also cut down on the sugar (after reading the reviews on About.com: Southern Food) It was sweet, creamy, and crunchy. I will make this again for Thanksgiving - it was so easy to make!! I boiled the yams then mashed the yams and assembled the dish.

Cook Time: 50 mins - Level: Easy - Yield: 6 to 8 Servings

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter

• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.