Tracy’s Yummy Sweet Potato Casserole
Baking–not steaming or boiling–is important for caramelizing the sugar: pierce with a fork and bake whole, unpeeled sweet potatoes in a lined pan at 375°F for about 1.5 hr until soft; can be baked a few days in advance.
Tracy says the brown-sugar and pecan topping is “10,000 times better than marshmallows.”
Tracy’s Yummy Sweet Potato Casserole
Ingredients
- 3 large or 4 medium baked* sweet potatoes
- 2 eggs beaten
- 1/2 teaspoon salt
- 4 tablespoons butter softened
- 1/4 cup brown sugar optional, plenty sweet without added sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Spices: feel free to omit or reduce; exchange clove for ground ginger for more "southern sweet potato pie" flavor
- 1 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground nutmeg
Topping – 10,000 times better than marshmallows
- 1 cup packed brown sugar
- 1/3 cup all-purpose flour
- 4 tablespoons butter melted
- 1.5 cup chopped toasted pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a food processor, mix together the peeled, baked sweet potatoes, brown sugar, eggs, salt, butter, evaporated milk, and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish (I use a round 9-inch, 2-quart Pyrex covered casserole dish, so storing leftovers is easy.)
- Topping: In a medium bowl, mix the brown sugar and flour. Add the melted butter. Stir in the pecans. Sprinkle the topping evenly over the sweet potato mixture.
- Bake uncovered in the preheated oven 30-45 minutes, or until the topping is lightly brown.
Notes
Baking–not steaming or boiling–the sweet potatoes is important for caramelizing the sugar: pierce with a fork and bake whole, unpeeled sweet potatoes in a lined pan at 375°F for about 1.5 hr until soft; can be baked a few days in advance.
