Sweet Potato Casserole

By VerneJ

From: Cooking Light

Ingredients

• 3 lbs peeled and cubed sweet potatoes
• 3 Tbsp canola oil
• 2 Tbsp butter
• 1/2 vanilla bean
• 6 Tbsp packed & divided brown sugar
• 1 1/4 tsp divided kosher salt
• 1 tsp cinnamon
• 1 (5 oz) can evaporated milk
• Cooking spray
• 1 cup old-fashioned oats
• 2/3 cup coarsely chopped & toasted pecans
• 1 1/2 Tbsp all-purpose flour

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place potatoes in a Dutch oven; cover with cold water to 2 inches above potatoes. Bring to a boil; reduce heat and simmer 15 minutes or until very tender. Drain; place in a large bowl.

Step 2

Heat oil and butter in a medium skillet over medium heat until butter melts. Split vanilla bean lengthwise,; scrape out seeds. Add seeds and vanilla bean pod to oil mixture; cook 30 seconds. Remove pan from heat; let stand 10 minutes. Remove pod; discard.

Step 3

Preheat oven to 375 degrees.

Step 4

Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon and milk to potatoes. Beat with a mixer at medium speed until smooth. Spoon potato mixture into an 11 x 7" baking dish, coated with cooking spray.

Step 5

Add oats, pecans, flour, remaining 1/4 cup suagar and remaining 1/4 teaspoon salt to butter mixture; toss. Sprinkle over potato mixture. Bake at 375 degrees for 35 minutes or until bubbly around the edges.