Description
I get rave reviews for this recipe! It’s wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!
Ingredients
- 6 sweet potatoes
- 1 cup white sugar
- ½ cup milk
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- ½ teaspoon salt
- 1 cup dark brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Instructions
- In a large stockpot
- cover sweet potatoes with 1 inch of water; boil for 20 minutes
- or until fork tender. Drain
- allow to cool and remove skins.
- Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
- Place potatoes in a mixing bowl and with an electric mixer
- beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar
- milk
- butter
- vanilla
- eggs and salt. Mix well.
- Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar
- flour
- butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8