Fleur de Lis

Fleur de Lis

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Sunday, November 25, 2012

Sweet Potato Casserole with Crunchy Pecan Topping


This recipe was originally for two deep dish pies.  But through the years, my children began leaving the crust and just ate the filling.  After a few years of this (DUH) I decided why waste pie crust?  Make the filling a casserole and let them enjoy!

Feel free to use a large casserole dish or two DEEP DISH pie crusts.  This makes a lot, but don't worry, it won't last long.

2 cups of cooked, mashed sweet potatoes
1 stick butter, cubed
5 oz. evaporated milk
1 t. vanilla
3 eggs, slightly beaten
2 cups sugar
1 t. cinnamon

Mix ingredients together and pour into two deep dish pie crusts or a deep casserole dish.  Cook at 350 degrees for 30 -35 minutes.

While baking, mix together the following:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Sprinkle over top of casserole and return to oven for 10 - 12 minutes.

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