No-Fuss Sweet Potato Casserole

By Gerry

The Thanksgiving crowd anticipates sweet potatoes, and you won't disappoint with this casserole. Raisins, pecans, and brown sugar add a little extra to the sweet spuds, which can be prepared ahead of time and reheated to serve.

Ingredients

• 2 beaten eggs
• 1/2 cup granulated sugar
• 1/4 cup butter, melted and cooled slightly
• 1 teaspoon vanilla
• 4 cups mashed, cooked sweet potatoes (about 3 pounds)
• 1/2 cup raisins
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons cold butter
• 1/2 cup chopped pecans

Details

Servings 8
Adapted from parents.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. In a large bowl stir together the eggs, granulated sugar, melted butter, and vanilla. Stir in the cooked sweet potatoes and raisins. Spread the mixture evenly in an ungreased 2-quart square baking dish.
2. For topping, in a small bowl, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture. Bake in preheated oven for 20 minutes or until heated through.