SON-Cookbook-2020
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SWEET POTATO CASSEROLE<br />
WITH PECAN TOPPING<br />
Submitted by: Karen Whitt<br />
INGREDIENTS<br />
Casserole Ingredients<br />
• 3-4 large sweet potatoes<br />
• ½ c. milk<br />
• ¹∕ ³ -½ c. sugar<br />
• ¼ c. melted butter<br />
• 1 tsp. vanilla<br />
• 1 tsp. cinnamon<br />
• ½ tsp. nutmeg<br />
• ½ tsp. fine salt<br />
• 1 egg<br />
Topping Ingredients<br />
• 1¼ c. chopped pecans<br />
• ½ c. flour<br />
• ½ c. light brown sugar<br />
• ½ tsp. salt<br />
• ½ tsp. vanilla<br />
• ¼ c. softened butter<br />
DIRECTIONS<br />
Preheat oven to 350 F. Grease a 9x13 casserole dish. In a bowl, combine<br />
the pecans, flour, sugar, salt, and vanilla. Cut in the butter with a pastry<br />
cutter until the mixture is sandy, with pea-sized chunks of butter. Set aside.<br />
Peel the sweet potatoes and place in a large pot and cover with water. Boil<br />
for 20-30 minutes until cooked through. Add the cooked sweet potatoes<br />
to a bowl with the other filling ingredients. Use a hand mixer to whip the<br />
sweet potatoes until smooth. Taste and add more salt, sugar or milk as<br />
needed. (You may need to adjust the consistency/flavor based on how big<br />
your sweet potatoes are.) Whip the sweet potatoes until they are creamy<br />
and completely smooth.<br />
Smooth the sweet potato filling into the prepared dish. Top with the pecan<br />
mixture. Bake for 25-30 minutes, until the top is golden and the sweet<br />
potatoes are bubbling. Let cool 10 minutes before serving.<br />
Enjoy!<br />
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