Sweet Potato Casserole with Pecan Streusel
Laura Osborn, Ad Sales
Ingredients
Casserole:
6 cups baked sweet potatoes
3/4 cup sugar
1 cup butter (softened)
4 eggs, beaten
1 tsp vanilla
2/3 cup milk
1 to 2 tsp of cinnamon
salt to taste
Topping:
2 cups brown sugar
1 cup flour
2 cups chopped pecans
2/3 cup melted butter
Directions
Preheat oven to 400 degrees. Rub sweet
potatoes with oil, place on baking sheet
and bake until soft (depends on the size
of the sweet potato, but usually about an
hour). I prefer baking over peeling and
boiling because I have found it better
retains the flavor of the sweet potatoes,
plus it is just easier. Remove from oven
and change the temperature to 325. Cut
open the sweet potatoes and scoop out
the goodness. Mix 6 cups of sweet potato
with the next 6 ingredients. Add salt to
taste. Save any extra baked sweet potatoes
in the fridge and slice and fry in butter for
breakfast (or just eat one right now). Put
sweet potato mixture into a 9x13 or larger
casserole dish. For the topping, mix all
ingredients until combined and crumble
on top of the sweet potato mixture. Again,
save any extra to use on top of muffins or
any pies you plan on baking for the holi-
days . . . or alternatively, you can just eat it.
Bake 30 minutes at 325 degrees. You can
halve this recipe to serve a smaller gather-
ing or a family meal.
My husband’s family is from Alabama,
where sweet potatoes and pecans are fall
staples. Every year my mother-in-law orders several boxes of sweet potatoes and
sets them in the sun to cure. They usually
last us a few months if cured and stored
properly. Last year, we enjoyed collecting
pecans from a neighbor’s tree with the
kids!
My name is Laura
Osborn and I am an
advertising Sales Rep
with TOS. I live with
my husband, Daniel,
and our four children
in the hills of southern middle Tennessee
enjoying the mini-farm life, nature, crocheting, art, music, good books, and currently transforming a bus into a home.
See what we’re up to at www.Here WeGoA
Wondering.com
