Sweet Potato Casserole
**Recipe Requested to Repost
~~Ingredients~~. **If you have Nut allergies, substitute 1 cup rolled oats instead of pecans
**CRUST - Topping
1 cup light brown sugar, packed
1/3 cup flour
1 cup chopped pecans
1/4 cup unsalted butter, (melted)
Mini marshmallows, optional
**SWEET POTATO MIXTURE
3 cups mashed sweet potatoes, bake ahead of time, about 6 large potatoes
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs (well beaten)
6 tablespoons butter, melted
~~Instructions ~~
Preheat oven to 350 degrees. Butter the bottom and sides of a, 11x7 baking dish or equivalent of.
Combine the brown sugar, flour, nuts and butter in mixing bowl and set aside. If you have Nut allergies, then add the oatmeal instead of the pecans
Combine the mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour the mixture into the prepared baking dish.Sprinkle the surface of the sweet potato mixture with the crust mixture.
Bake for 30 minutes. If using marshmallows, add the marshmallows and set oven to the broil setting and broil til marshmallows are toasty. Remove and allow to cool at least 30 minutes before serving.
Note. This dish is great made ahead of time. Even taste better the second day.
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