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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Straight from my Grandmother's kitchen. This is a Thanksgiving standard at our house. Ingredients:
4 medium sweet potatoes (about 3 pounds) |
1/2 cup butter |
1 cup sugar |
1 cup milk |
3 eggs, lightly beaten |
1 teaspoon vanilla |
1/2 cup butter |
1 1/2 cups crushed corn flakes |
1 cup pecans, chopped |
1/2 cup brown sugar |
Directions:
1. Peel the sweet potatoes and chop them into 3/4 inch cubes. Place in a pot and cover with water, several inches above the potatoes. Boil until they're soft (about 20 minutes).
2. Meanwhile, preheat the oven to 350 degrees.
3. Drain the sweet potatoes and add to a mixing bowl with one stick of butter. Mash until smooth and the butter has melted.
4. Add the sugar, milk and vanilla and mix. Add in the eggs and mix until smooth.
5. Pour the mixture into a 9x13 baking dish and bake at 350 degrees, uncovered, for 45 minutes, or until the casserole is firm.
6. While the casserole is baking, prepare the topping. Melt one stick of butter in the microwave. Add to it the 1 1/2 cups crushed corn flakes, the pecans, and the brown sugar.
7. After the casserole is done baking, remove it from the oven and spoon on the topping. Return to the oven and cook for another 15 minutes.
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