Sweet Potato Casserole
Make It Now, Bake It Later: The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes
Published by Stewart, Tabori & Chang
This is our Thanksgiving offering of sweet potatoes.
Serves6 to 8
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseside dish, starch, vegetable
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturecreamy, nutty, savory, sweet
Type of Dishcasserole, vegetable
- 3 cups cooked and mashed sweet potatoes (or canned sweet potatoes)
- ½ cup sugar
- 2 eggs, lightly beaten
- 1/3 cup milk
- 1 teaspoon vanilla
- ½ cup butter (1 stick) melted
- ¼ cup all-purpose flour
- 2 tablespoons butter, softened
- ½ cup firmly packed dark brown sugar
- ½ cup chopped pecans
Grease a 2-quart baking dish. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, vanilla, and melted butter. Mix well, transfer to the prepared baking dish, and set aside.
In a small bowl, with a pastry blender, combine the flour, softened butter, and brown sugar, mixing until crumbly. Add the pecans, mix well, and sprinkle over the sweet potato mixture. Cover and refrigerate for up to 2 days.
Preheat the oven to 350°F. Bake, uncovered, for 35 to 45 minutes, until very lightly browned and crusty.
2004 Ann and Scott Goodfellow