Love sweet potato casserole! For a larger casserole, here’s what I did and it was awesome. I baked and cooled fresh sweet potatoes first. I doubled the amounts of mashed potatoes and sugar,
leaving the butter and vanilla the same, used 1 jumbo egg, and to make a firmer casserole, I omitted the milk altogether. I baked it for about 30-35 minutes before adding the Topping, then baked for another 15 minutes or so. To me, it’s best to let it rest 20-30 minutes before serving. Another note..any leftover Topping freezes well for the next time.
I tried this today with our Thanksgiving dinner and what a hit!! The kids raved about it and even my husband (who’s not wild about sweet things) asked me to make this again for Christmas dinner! Although it almost tasted like a dessert, it went really well with the turkey. I halved the recipe, used heavy cream i3 cups sweet potatoes
INGREDIENTS:
- 1⁄2 cup sugar
- 1⁄2 cup butter
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1⁄3 cup milkTopping
- 1⁄3 cup melted butter
- 1 cup light brown sugar
- 1⁄2 cup flour
- 1 cup chopped pecans
Directions:
Boil and mash potatoes.
Mix in sugar, butter, eggs, vanilla and milk.
Put in a 13×9 inch baking dish.
For the topping melt butter and mix in remaining ingredients.
Sprinkle on top of the potato mixture.
Bake 25 miutes at 350 degrees.
nstead of milk and put this together the night before.
Then I refrigerated it and took it out about 20 minutes before putting it into the oven.
I cooked it for about 30 minutes and it was perfect! Thanks Kaykwilts for a great new favorite!