pecan crusted sweet potato casserole
(1 rating)
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Several years ago, I was given this recipe from an old friend and served it to my family at Thanksgiving. It was a huge hit! I haven't made sweet potatoes any other way since and it's always requested! So good! It tastes more like a dessert really rather than a side dish.
(1 rating)
method
Bake
Ingredients For pecan crusted sweet potato casserole
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6 cmashed sweet potatoes
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1 cgran. sugar (or splenda)
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2eggs- beaten
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1 tsppure vanilla extract
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1/2 cbutter, melted
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2 tspcinnamon
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1/4 tspnutmeg
- TOPPING
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1 cflour
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2 cchopped pecans
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1 cpacked brown sugar
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1/2 ccold butter
How To Make pecan crusted sweet potato casserole
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1In mixing bowl, combine all ingredients (except for topping) and mix well. Spread into greased 9 x 13" casserole dish.
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2Mix dry topping ingredients together, and with pasty blender (or your fingers if you wish), blend with cut cold butter to make coarse crumbs.
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3Spoon and spread crumb topping evenly over casserole. Bake uncovered 25-30 minutes at 350 until crust is brown and knife inserted comes out clean. Hint: I traditionally use fresh sweet pototoes when in season. However, canned works just as good. Drain and rince away liquid before mashing. Also, marshmallows can subst the crumb topping. Just add to last few minutes of baking time just long enough to brown tops.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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