Everyone will love Grandma’s recipe for sweet potato casserole with pecans. It’s rich and creamy, and topped with an irresistible pecan crumble.
INGREDIENTS
For the sweet potatoes:
2½ lbs sweet potatoes
1 stick butter
½ cup milk
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
For the pecan crumble:
⅓ cup butter, cold
1 cup brown sugar
⅓ cup flour
1 cup chopped pecans
INSTRUCTIONS
For the sweet potatoes:
Preheat oven to 350°F. Lightly grease a 13×9 inch casserole dish.
Peel the potatoes and cut them into 1–2 inch chunks. Place them in a saucepan and cover with water.
Place the pan over high heat and bring to a boil. Lower the heat to a simmer, and continue cooking the potatoes until they are tender, about 10–15 minutes. When they are tender, you should be able to easily slide a fork through the potatoes.
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