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Sweet Potato Casserole


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  • 1 1/2 lb. sweet potatoes
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1 beating egg
  • 3 Tbs. butter, cubed
  • 1 tsp. vanilla
  • 1/2 cup packed brown sugar
  • 1/3 cup all=purpose flour
  • 3 Tbs. butter
  • 1/2 cup pecan pieces
  • pecan halves



Step 1

Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25-35 minutes or til tender. Drain. Combine hot sweet potatoes, granulated sugar, milk, egg, 3 Tbs. butter, and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them, Put mixture into a greased 2-quart square baking dish. Combine brown sugar and flour; cut in the 3 Tbs. butter til mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes. Bake, uncovered, at 350 degrees about 25 minutes or til set. Garnish with pecan halves, if desired. Makes 8 side=dish servings.


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