This recipe is delicious, will not disappoint, and a keeper for years to come. Feel free to use leftovers as a dessert with vanilla ice cream. All you need to do is warm up a portion in the microwave and top it with the ice cream!
Delicious Sweet Potato Casserole
Yield: 6 to 8 servings
Equipment Needed: 2-quart baking dish
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Instructions:
For the sweet potatoes:
1. Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water
2. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes
3. Drain and cool
4. Mash the sweet potatoes
For the filling: Preheat the oven to 350 degrees F.
1. Butter a 2-quart baking dish
2. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs in a large bowl
3. Transfer to the prepared baking dish
For the topping:
1. Combine the flour, brown sugar, butter, and salt in a medium bowl until moist and the mixture clumps together
2. Stir in the pecans
3. Spread the mixture over the top of the sweet potatoes in an even layer
4. Bake until mostly set in the center and golden on top, 25 to 30 minutes
5. Serve hot
Source of Information: Google Search
Until Next Week, Stay Safe and Well!