Sweet Potato Casserole
Rated 5.0 stars by 1 users
Servings
12
Ingredients
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2 lbs sweet potatoes, sliced into 1 inch rounds
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¾ cup white sugar
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¼ cup evaporated low-fat milk
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3 tbsp butter, melted
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½ tsp salt
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1 tsp vanilla extract
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2 large eggs
Topping
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⅓ cup all-purpose flour
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2/3 cup packed brown sugar
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1/8 tsp salt
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2 tbsp melted butter
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½ cup chopped pecans
Directions
Preheat oven to 350 degrees.
Place potatoes in boiling water with skins on. Simmer 20 minutes or until tender, drain. Peel off skins.
Place potatoes in a large bowl. Add sugar, evaporated milk, 3 tbsp butter, ½ tsp salt, and vanilla. Beat with a mixer on medium speed until smooth. Add eggs and beat well. Pour mixture into a 13x9 inch baking pan that has been sprayed with cooking spray.
To prepare topping: combine flour, brown sugar, and 1/8 tsp salt. Mix together. Stir in 2 tbsp butter. Sprinkle evenly over potato mixer. Bake at 350 for 25 minutes. Remove from the oven and preheat broiler. Broil casserole for 45 seconds (or less!). or until topping is bubbly. Let stand 10 minutes.