Saturday, January 3, 2015

Sweet Potato Casserole with Pecan Topping

This Sweet Potato casserole is a wonderful Fall dish.  We especially enjoy this at Thanksgiving.  Everyone loves the crunchy pecan topping.

Potato Mixture: 
3 large eggs
5 lbs fresh sweet potatoes, boiled, drained, peeled and mashed (6 cups)
2/3 cup sugar
1/2 cup melted butter
1/3 cup heavy cream
1/2 tsp ground nutmeg
1/4 tsp allspice
1 tsp vanilla
1 1/2 cup packed light brown sugar
1/3 cup plus 2 TBS flour
1 1/2 cup finely chopped pecans
1/4 cup oatmeal
1/2 cup (1 stick) butter, cut into small pieces
Heat oven to 350 degrees.  Grease a 9x13 baking dish. 
Potato Mixture:  Beat eggs in a large bowl.  Stir in potatoes until well blended.  Add remaining ingredients; mix well.  Spread evenly in prepared baking pan.
Topping:  Mix sugar, flour,  nuts and oatmeal in a bowl.  Work in the butter with your hands until well blended.  Sprinkle evenly over the top of the potato mixture.
Bake 1 hour until the topping is browned and bubbling.
Serves 12
Source:  Home Cookin' is a Family Affair


No comments:

Post a Comment