I hosted my first Thanksgiving on Thursday and had such good intentions of posting all my recipes that day, but once the food coma and exhaustion set it, I didn’t do much of anything. So, better late than never! Over the next few days, I’ll share some of my favorites.
Pecan Sweet Potato Casserole
2014-12-01 17:11:32
Serves 8
Ingredients
- 6 sweet potatoes
- 2 eggs
- 1/4 cup half and half
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Topping
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cold butter
- 1/2 cup chopped pecans
For the topping
- Combine the brown sugar and flour in a bowl, cut in butter until crumbly, and stir in the pecans.
For the potatoes
- Peel and chop the sweet potatoes and place them in a large pot of cold water. Bring to a boil, and cook for about 20 minutes, or until tender.
- Drain and mash the potatoes. (You should have about 3 cups total.)
- In a large bowl, combine the potatoes, eggs, half and half, butter, vanilla extract, and salt. Beat until light and fluffy.
- Transfer to a greased 11 x 9-inch baking dish. Sprinkle with topping.
- Bake uncovered at 350 degrees for 30-35 minutes.
Adapted from Taste of Home
Adapted from Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/
