The Choice Restaurant, located in our downtown area, has been well known for this Sweet Potato Casserole for years. When the former owners decided to retire and sell the restaurant, they decided to share the recipe for this great menu item.
Whether to consider sweet potato casserole a vegetable or a dessert is a matter of much discussion and debate, we all agree that this is a perfect dish to enjoy during the Fall and Winter Season when sweet potatoes are at their best.
3 cups mashed cooked sweet potatoes
2 eggs
1/2 cup milk
1 cup sugar
1 t. vanilla extract
1 stick butter
Put all ingredients in the bowl of a mixer and mix well.
Pour into a 13-by-9-inch baking dish.
Topping:
1 cup brown sugar
1/2 cup self-rising flour
1 cup chopped pecans
3/4 stick butter, melted
Mix brown sugar, flour and melted margarine in a small bowl
until it has the consistency of sand and holds together when pressed in your
palm.
Sprinkle on top of sweet potato mixture, covering entire
top. Sprinkle chopped pecans.
Bake at 350 degrees until brown (like a pecan pie), about 30
minutes.
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