Saturday, November 24, 2012

Sweet Potato Casserole with Crunchy Pecan Topping




One of my favorite side dishes for Thanksgiving is Sweet Potato Casserole. I wanted to try an alternative to the standard marshmallow topping so I tried out this sweet recipe from Mommy's Kitchen. It was delicious and very easy to put together. Enjoy!



Sweet Potato Casserole with Crunchy Pecan Topping
Makes several servings

  • 4 cups cooked sweet potatoes, peeled (approx 5-6 large)
  • 1/2 cup butter or margarine, softened
  • 1 large egg, beaten or two small eggs
  • 1/2  cup sweetened condensed milk
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract

Crunchy Topping:

  • 1 cup brown sugar
  • 1/2 cup butter or margarine, softened
  • 2 cups crispy rice cereal (rice krispies)
  • 1 cup chopped pecans


1. Boil sweet potatoes whole with the skin on. When the sweet potatoes are cooked and fork tender. Remove from water and cool completely so you can remove the peeling. Alternatively, bake them in the oven at --- until fork tender. Let cool & peel off skins.

2. Add cooked sweet potatoes, butter, eggs, sweetened condensed milk, vanilla and spices together. Blend everything together with a mixer until smooth. Pour into a greased baking dish. Set aside and prepare topping.

3. Mix all the topping ingredients together. Add the topping evenly over the top of the sweet potato mixture. Bake at 350-f for 40-45 minutes.

Recipe from Mommy's Kitchen.

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