Sweet Potato casserole

Ingredients

INGREDIENTS

FOR THE SWEET POTATOES

2-1/2 lb. sweet potatoes, peeled and cut into cubes

4 tbsp. butter, softened

1/2 c. milk, preferably whole

1/2 c. packed brown sugar

2 large eggs

1/2 tsp. ground nutmeg

1/4 tsp. pure vanilla extract

1 tsp. kosher salt

FOR THE TOPPING

1/2 c. all-purpose flour

4 tbsp. melted butter

1/2 c. chopped pecans

1/4 c. packed brown sugar

1/2 tsp. kosher salt

Directions

Preheat oven to 350° and grease a medium with cooking spray. Place

sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.

2 Add butter to sweet potatoes and use a potato masher, or two forks, to mash. Add milk, brown sugar, eggs, nutmeg, salt and vanilla and stir until smooth. Transfer to prepared casserole dish.

3

In a medium bowl, add all of the topping ingredients and mix until combined.

4 Sprinkle the topping mixture over the sweet potatoes and bake until warmed through and golden on ton 25 minutes Serve warm

Notes

For Thanksgiving…

Did 8lbs of sweet potatoes and tripled recipe

Notes: less flour in topping more pecans & less nutmeg in potato mixture

—-

8lbs of potatoes made 1.5 casseroles. Just double recipe next time that was good for 10 adults