Sweet Potato Casserole
BartClan — Fort Belvoir, Virginia — 2009
Ingredients
- 3-4 cups cooked and mashed sweet potatoes about 3 med potatoes
- 1 cup brown sugar dark preferred
- 2 eggs lightly beaten
- 1 teaspoon vanilla
- ¼ cup milk
- 2 Tablespoons butter melted
Topping
- ½ cup brown sugar
- ⅓ cup flour
- ¼ cup butter melted
- ½ cup chopped pecans
Boston Market Variation
- Eliminate milk from potato mixture
- 1 Tablespoon cinnamon added to topping
For Potluck or Large Group
- 7-8 cups mashed sweet potatoes
- All other ingredients doubled, except cinnamon.
- Use 9 x 13" baking pan.
Instructions
- In a large mixing bowl, thoroughly combine first six ingredients.
- Pour mixture into a 2-quart buttered casserole dish or 9″ square baking dish.
- Fork together topping ingredients and sprinkle over top.
- Bake at 350ºF for 30 to 40 minutes, until hot and topping is browned.
Notes
Sweet potatoes may be substituted for cooked buttercup squash.
Preparation of Sweet Potatoes: Scrub sweet potatoes well with vegetable brush. Keep whole. Cover with water (just) in soup pot and boil 30 to 40 minutes, until uniformly tender to fork. Drain and let cool for just a few minutes. Slit skin with a sharp knife and slip off. Mash with potato masher or with KitchenAid mixer.