Sweet Potato Casserole

Recipe by Bill Woodward
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the sweet potatoes and chop them into 3/4 inch cubes. Place in a pot and cover with water, several inches above the potatoes. Boil until they're soft (about 20 minutes).
  • Meanwhile, preheat the oven to 350 degrees.
  • Drain the sweet potatoes and add to a mixing bowl with one stick of butter. Mash until smooth and the butter has melted.
  • Add the sugar, milk and vanilla and mix. Add in the eggs and mix until smooth.
  • Pour the mixture into a 9x13 baking dish and bake at 350 degrees, uncovered, for 45 minutes, or until the casserole is firm.
  • While the casserole is baking, prepare the topping. Melt one stick of butter in the microwave. Add to it the 1 1/2 cups crushed corn flakes, the pecans, and the brown sugar.
  • After the casserole is done baking, remove it from the oven and spoon on the topping. Return to the oven and cook for another 15 minutes.
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