Wednesday, November 25, 2009

Sweet Potato Casserole

This particular recipe is one passed on to my mother by her dear friend Sara Fauscette. Most of the time I double this recipe for family gatherings. This is one dish I’m usually assigned to bring to a family dinner.

3 cups cooked sweet potatos, mashed (if using canned potatos you need a large size can)

1 cup sugar

3 eggs, slightly beaten with ½ cup evaporated milk

1 stick butter, melted

½ teaspoon salt

1 teaspoon vanilla

Combine all above ingredients and pour into a 2 quart (larger….if doubled) casserole.

Mix together topping:

1 cup brown sugar

½ cup plain flour

1 cup chopped pecans

½ stick butter, melted

Combine above ingredients and pour or spoon over potato mixture.

Bake 30-40 minutes at 350 degrees.

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