Sweet Potato Casserole

Recipe by: Ann and Scott Goodfellow | from Make It Now, Bake It Later: The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes

Cookstr

Course: Side Dish, Starch, Vegetable

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

This is our Thanksgiving offering of sweet potatoes.

Yield: Serves 6 to 8

INGREDIENTS

3 cups cooked and mashed sweet potatoes (or canned sweet potatoes)
½ cup sugar
2 eggs, lightly beaten
1/3 cup milk
1 teaspoon vanilla
½ cup butter (1 stick) melted
¼ cup all-purpose flour
2 tablespoons butter, softened
½ cup firmly packed dark brown sugar
½ cup chopped pecans

Directions

Now:

Grease a 2-quart baking dish. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, vanilla, and melted butter. Mix well, transfer to the prepared baking dish, and set aside.

In a small bowl, with a pastry blender, combine the flour, softened butter, and brown sugar, mixing until crumbly. Add the pecans, mix well, and sprinkle over the sweet potato mixture. Cover and refrigerate for up to 2 days.

Later:

Preheat the oven to 350°F. Bake, uncovered, for 35 to 45 minutes, until very lightly browned and crusty.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 8.

Calories 411kcal (21%)

Calcium 68mg (7%)

Vitamin C 5mg (8%)

Vitamin A 559mcg RAE (19%)

Potassium 287mg

Magnesium 36mg

Protein 5g