Sweet Potato Casserole

Photo by Sheryl Z.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    medium sweet potatoes (1 1/2 lbs. or so)

  • 1/2

    Cup cream (half & half works well)

  • 1/2

    Cup light brown sugar, packed

  • 1/2

    Cup white sugar

  • 2

    tsp. cinnamon

  • 1/8

    tsp. GROUND CLOVES

  • 1/4

    tsp POWDERED GINGER

  • 1/4

    tsp. GROUND NUTMEG

  • 1-2

    tsp. PURE VANILLA EXTRACT

  • 1-2

    TB. all-purpose flour

  • 1/2

    Cup butter, melted (1 stick)

  • 2

    eggs, beaten

  • Topping:

  • 1/2

    Cup all-purpose flour

  • 1

    Cup chopped pecans

  • 1

    Cup light brown sugar, packed

  • 1/2

    tsp. CINNAMON

  • 5

    TB. butter, melted

Directions

Preheat oven to 400. Poke a few holes in the sweet potatoes with a fork. Bake for 1 hour or until fork-tender. Remove from the oven and let cool. Turn the oven down to 350. Cut open the sweet potatoes and scrape the insides into a large bowl. Mash the potatoes. Add the cream and mix thoroughly until creamy. Add the brown sugar and white sugar and mix well. Add in the spices, flour, and melted butter and mix well. Add the eggs and mix again. Spoon the mixture evenly into a 9X9 inch pan. Set aside. In a medium bowl, combine all of the topping ingredients. Stir until crumbly. Spoon the topping mixture evenly on top of the sweet potato mixture. Bake at 350 for 30 minutes, until topping is bubbling and brown, let cool for 10 minutes at least and serve.

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