Sweet Potato Casserole

Lali's Note:

One of many sweet potato casserole recipes. I think this is my favorite.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 20

• 1 (28 ounce) can sweet potatoes , drained
• 1 cup sugar
• 1 teaspoon vanilla
• 4 eggs
• 1 cup evaporated milk
• ½-1 cup butter
• 1 dash cinnamon
• 2 cups brown sugar
• ½ cup pecans , chopped
• 1 cup flour
• ½-1 cup butter , melted

Directions:

1. Drain liquid from potatoes, place potatoes in lg bowl and mix well.
2. Mixture will be runny.
3. Add next 6 ingredients and mix until well blended.
4. Pour in baking dish.
5. Top with mixture of: brown sugar, pecans, flour, melted margarine.
6. Bake 350°F uncovered 45 minutes.

Reviews

[Missy Wright]

Wow! This was a surprise. I used 5 sweet potatoes, boiled, peeled and mashed, instead of the canned sweet potatoes. The recipe does not state what size baking dish to use so I used a large corning ware casserole dish. The mixture had a soup consistancy and my whole family was skeptical about what would actually come out of the oven. The topping tastes like pralines after it is cooked and the casserole rises and is fluffy and delicious. We will definately make this again.

[Caryn]

This was a huge hit at our Thanksgiving table!!! The casserole was sweet, buttery, and crunchy. I chose to use the 1/2 cup of butter (in both parts of the recipe) rather than the 1 cup, and I can't imagine having used more than that amount. I doubled the recipe and baked it in a 9x13-inch baking dish. This casserole is definetly going to be sitting on my table for Christmas dinner!

[Zeesamom]

This was quick and easy to make (I chose to just blend everything together in the food processor, cleaning from the filling to make the topping) It was very sweet, next time I'll cut back a bit on the sugar and half the amount of topping (I had alot left that wouldn't fit in the casserole). Those that tried this casserole at our thanksgiving feast loved it.