Sweet Potato Casserole

I absolutely love this fall side dish. My family literally fights over the leftovers…when there are any.

You are going to bake 4 average sized sweet potatoes. These go in the oven at 375 for about 90 minutes, or until a knife can be inserted in the middle fairly easily. Allow them to cool at least 20-30 minutes. You can bake these earlier in the day, or even the day before.

Heat your oven to 400 degrees.

Cut the potatoes open, and spoon all of the cheerful orange goodness into a good-sized bowl.

To those, you are going to add 2 beaten Eggs, 1/4 cup Sugar, 1 teaspoon Vanilla, 1 teaspoon Salt and 1 cup Milk.

Mash them all together, until well combined. You aren’t going for whipped perfection, just a mostly smooth, sort of lumpy mix.

Spread the mixture into a baking dish. The dish should be about the size of a deep dish 9×9 or a little larger. Potato mixture should be no more than 3 inches deep.

In another bowl, you are going to combine 1/2 cup Brown Sugar, 1/4 cup Flour, and 1/2 cup finely chopped Pecans. Stir them together.

To those, you are going to stir in 1/2 teaspoon Cinnamon, and then mix in 6 Tablespoons room-temperature butter.

You can do this a couple of ways… with a pastry blender, or a fork…but in all seriousness, just get your hands in there and squish it all together. Your God-given tools work best!

Now, crumble the mixture over the top of the potatoes.

Bake for 30-40 minutes, or until golden brown on top.

Allow it to rest a few minutes before serving. Enjoy!

Sweet Potato Casserole

Author: Constance Smith | Cosmopolitan Cornbread

Ingredients

4 average sized sweet potatoes
2 Eggs, beaten
¼ c Sugar
1 tsp Salt
1 tsp Vanilla
1 c Milk
½ c Brown Sugar
¼ c Flour
½ c finely chopped Pecans
½ tsp Cinnamon
6 Tb Butter, room temperature

Instructions

Bake potatoes at 375, for about 90 minutes, or until a knife can be inserted in the middle fairly easily. Allow to cool at least 20-30 minutes.
Heat oven to 400 degrees.
Cut potatoes in half, and scoop insides into a large bowl. Add eggs, sugar, salt ,vanilla and milk. Mash together with a potato masher. Mix until it is well combined and somewhat smooth. Little lumps are fine. Pour into a baking dish.
The dish should be at least a 9×9 or a little larger. You want the potato mixture to be no more than 3 inches deep.
In another bowl, mix together the brown sugar, flour, pecans and cinnamon. Add in the soft butter. Mix until it is a crumbly, doughy mixture. This is most easily done by hand. Crumble over the top of the potato mixture.
Bake for 30-40 minutes, or until the top is golden brown.
Enjoy!