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This is the recipe I got from my granddaughter’s MIL, and it is just so good! Normally I prefer unsweetened sweet potatoes but this changed my mind. I made a big batch of it and vacuum sealed and froze the rest.
SUSAN KELLER’S SWEET POTATO CASSEROLE
4 cups sweet potatoes, cubed
1/2 cup white sugar (I use Splenda, works great)
2 eggs, beaten
1/2 tsp salt
4 Tbsp butter, softened
1/2 cup milk
1/2 tsp Vanilla
TOPPING
1/2 cup packed brown sugar
1/3 cup all purpose flour
3 Tbsp butter, softened
1/2 cup chopped pecans
Preheat oven to 325°. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium heat until tender, drain and mash.
In a large bowl mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla. Mix until smooth, transfer to a 9x13 baking dish.
In medium bowl mix brown sugar and flour, cut in butter until mixture is coarse. Stir in pecans, sprinkle the mixture over the sweet potato mixture.
Bake for 30 minutes or until topping is lightly browned.
SUSAN KELLER’S SWEET POTATO CASSEROLE
4 cups sweet potatoes, cubed
1/2 cup white sugar (I use Splenda, works great)
2 eggs, beaten
1/2 tsp salt
4 Tbsp butter, softened
1/2 cup milk
1/2 tsp Vanilla
TOPPING
1/2 cup packed brown sugar
1/3 cup all purpose flour
3 Tbsp butter, softened
1/2 cup chopped pecans
Preheat oven to 325°. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium heat until tender, drain and mash.
In a large bowl mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla. Mix until smooth, transfer to a 9x13 baking dish.
In medium bowl mix brown sugar and flour, cut in butter until mixture is coarse. Stir in pecans, sprinkle the mixture over the sweet potato mixture.
Bake for 30 minutes or until topping is lightly browned.
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