PW Sweet Potato Casserole

Thursday, December 30, 2010

This sweet potato casserole has the perfect balance. A not too sweet sweet potato base and a great nutty brown sugar streusel topping. I love me some streusel. Remember when I used to be streusel crazy? I seem to have moved away from it. Ehh, maybe 2011 well reunite us!

I actually went the homemade route this time and bought actual sweet potatoes instead of canned ones I the had to mash. I felt very authentic. It was really easy, too. I love cooking with sweet potatoes. In fact, I had planned on doing a week of sweet potatoes like I did with pumpkin, but never got around to it. But hey, who says I still can't?!

Bottom line, I got this recipe from the Pioneer Woman, so you know it's good. I tried it and so did my family, and we all loved it. Go for it!

Sweet Potato Casserole

from The Pioneer Woman


4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.


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