Pecan & Sweet Potato Casserole:

In Foodie Tips & Tidbits by Christine McKellar

pecan and yam casseoleWith Thanksgiving just a few weeks away, seasonal salads are replaced by harvest squash, gourds and hearty stews. The creative cook may be looking for something different and delicious for holiday family feasts. A side dish that may prove to become a family standard and even a tradition is this easy to prepare sweet potato casserole. If you have a large crowd to please, simply triple the main ingredients and let the pecan measurement stand as is.

Pecan & Sweet Potato Casserole

INGREDIENTS:
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

 

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.