Cook sweet potatoes in boiling water for 30 to 45 minutes or until tender. Drain and let cool to touch; peel and mash. Combine together the sweet potatoes, 1/2 cup of brown sugar, eggs, vanilla, half-and-half, and butter. Beat at medium speed until smooth. Spoon into greased 13 x 9 baking dish. For the topping, combine 1 cup of brown sugar and flour; cut in butter with pastry blender until mix is crumbly. Stir in pecans; sprinkle mixture over casserole. Bake uncovered at 350° for 30 to 35 minutes or until lightly browned and bubbly around edges. Serves 8.
Note: This recipe can be prepared ahead and chilled overnight. Add 5 minutes to bake time.
Ingredients
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6 sweet potatoes (medium)
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1/2 cup firmly packed brown sugar
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2 eggs (Large)
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1 teaspoon vanilla extract
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1/3 cup half-and-half (or milk)
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1/2 cup butter or margarine, melted
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Topping
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1 cup firmly packed brown sugar
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2 tablespoons all-purpose flour
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1/4 cup butter or margarine
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1 cup pecans, coarsely chopped
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