Crunchy Sweet Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter, he writes from Tulsa, Oklahoma. Can you trim it down? Ingredients:
1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces |
2 eggs |
1/2 cup butter, softened |
1/3 cup milk |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
topping: |
1 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
2 tablespoons plus 1-1/2 teaspoons cold butter |
1/3 cup chopped pecans |
Directions:
1. Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish.
3. In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set. Yield: 6 servings.
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