Vegetables & Sides |
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Sweet Potato Casserole - 1996
Recipe courtesy of Terry New
INGREDIENTS
PREPARATION
Boil sweet potatoes until soft. Mash with butter and add sugar, salt, eggs, milk and vanilla. Mix well and place in an ungreased 9x9 pan. For topping, mix brown sugar, butter, flour and cinnamon with a fork until crumbly. Stir in pecans (optional), and spread on top of sweet potatoes. Bake for 40 minutes at 350.
- 4 cups sweet potato -- mashed
- ¼ cup butter -- softened
- 1 cup sugar
- ½ teaspoon salt
- 2 eggs
- ½ cup milk
- 2 teaspoons vanilla
- 1/3 cup flour
- 2 teaspoons cinnamon
- 1 cup pecans -- chopped
- ¼ cup butter
- 1 cup brown sugar
PREPARATION
Boil sweet potatoes until soft. Mash with butter and add sugar, salt, eggs, milk and vanilla. Mix well and place in an ungreased 9x9 pan. For topping, mix brown sugar, butter, flour and cinnamon with a fork until crumbly. Stir in pecans (optional), and spread on top of sweet potatoes. Bake for 40 minutes at 350.
