Sweet Potato Pecan Casserole

photo by Mika G.


- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 3 cups sweet potatoes, fresh, cooked and mashed
- 1⁄2 cup sugar
- 1⁄3 cup milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1⁄2 cup butter, melted
- 1 cup light brown sugar
- 1⁄3 cup all-purpose flour
- 1⁄3 cup butter, melted
- 1 cup pecans, chopped
directions
- Preheat oven to 350 degrees. Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and 1/2 cup melted butter. Stir with wooden spoon until well combined. Put mixture in a 2-quart casserole dish.
- In a small bowl, combine light brown sugar, flour, 1/3 cup melted butter and chopped pecans. Spoon this topping evenly over sweet potato mixture.
- Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.
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RECIPE SUBMITTED BY
<p>I am a working wife and mother of 3. My boys are teenagers (17 and 19)and my daughter is 10 years old. My daughter was adopted from South Korea and because of that Korean food has become one of my passions. We visited Korea for two weeks in the summer of 2007 and had the best time ever! We love Korea! </p>
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