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I've been making this sweet potato casserole for years, and it's always a hit at holiday gatherings. It's creamy, flavorful, and topped with a crispy brown sugar pecan crumble. The best part is that it's so easy to make!
Here's the recipe:
Ingredients:
3 large sweet potatoes, peeled and diced
1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup chopped pecans
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, combine the sweet potatoes, butter, brown sugar, eggs, vanilla, cinnamon, and salt. Beat until smooth.
In a small bowl, combine the flour and pecans.
Pour the sweet potato mixture into the prepared baking dish. Sprinkle with the pecan mixture.
Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
Let cool for 10 minutes before serving.
Tips:
For a richer flavor, use half and half or heavy cream instead of milk.
To make the topping even more crispy, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the flour mixture.
If you don't have time to make your own sweet potatoes, you can use canned sweet potatoes. Just be sure to drain them well before using them.
Story:
I first learned how to make this sweet potato casserole from my grandmother. She was a great cook, and her casserole was always the star of the show at our family gatherings. I remember being so excited to help her make it, and I loved the smell of it baking in the oven.
When I got older, I started making the casserole myself. I've made it for every holiday since, and it's always been a hit. It's such a comforting and delicious dish, and it always brings back memories of my grandmother.
I hope you enjoy this recipe as much as I do. It's a perfect way to celebrate the holidays!
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