After planing my menu for Easter dinner we figured the scheduled plan would not be enough and decided to make a caserole of the sweet potatoes instead of roasting them. Here is the recipe we found which I made some changes to.
Ingredients
8 sweet potato, baked until soft and then flesh removed to a bowl
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup half and half
1 teaspoon vanilla extract
1 tsp cinnamon
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Mash sweet potato flesh first.
2.In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract and cinnamon. Mix until smooth. Transfer to a 9x13 inch baking dish, greased baking dish.
3.In medium bowl, mix the brown sugar and flour and pecans. Cut in the butter until the mixture is coarse. Sprinkle the mixture over the sweet potato mixture.
4.Bake in the preheated oven 30-40 minutes or until brown and bubbly.
No comments:
Post a Comment