Sweet Potato Casserole PDF Print E-mail
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Written by John Keife   
Saturday, 21 September 2013 15:37

This delicious recipe could be classified a dessert!  Popular not only during the holidays, but anytime of year especially when paired with pork, turkey, wild game or chicken.

Submitted by:  Debbie K.

Debbie K

Casserole Ingredients:

  • 3 cups boiled, mashed sweet potatoes
  • 1/2 tsp vanilla extract
  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 cup milk or Half 'n Half
  • 1 can crushed pineapple

Topping Ingredients:

  • 1 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup softened butter
  • 1 cup chopped pecans
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon

Casserole Instructions:

  1. Into a large mixing bowl, beat together potatoes, extract, butter, sugar, eggs, Half 'n Half
  2. Fold in the crushed pineapple without beating
  3. Place into lightly greased 9 x 13" or two 9 x 9" baking pans
  4. Sprinkle topping mixture (see instructions) over sweet potatoes and sprinkle nutmeg and cinnamon over top
  5. Bake uncovered in a preheated 350° oven for 45 to 50 minutes until browned and bubbly

Topping Instructions:

  1. In a food processor fitted with a steel blade, combine sugar, flour, and butter until crumbly
  2. After processing, fold in pecans thoroughly
  3. Nutmeg and cinnamon are sprinkled on top of mixture

NOTE:  The casserole may be refrigerated covered from up to two days or covered and frozen for up to 2 weeks then defrosted for 1 day in the refrigerator

Last Updated on Tuesday, 20 May 2014 14:50