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Southern Sweet Potato Casserole
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Description
Oh man this one is great. Sweet yet not overly sweet with a streusel topping and topped with pecans to give you a sweet and mashed and crunchy feeling all at the same time. The textures are all fantastic and the flavor is out of this world! Plus my favorite part … it’s easy!
Ingredients
- FOR THE CASSEROLE:
- 1 can 40 Oz Can Sweet Potatoes, Drained (or Equivalent Fresh Cooked Yams)
- 2 whole Large Eggs
- ½ cups Milk
- ½ cups White Sugar
- ½ cups Brown Sugar
- ½ teaspoons Salt
- ½ cups Melted Margarine
- 1 teaspoon Vanilla
- FOR THE TOPPING:
- ½ cups Brown Sugar
- ½ cups Flour
- ½ cups Chopped Pecans
- ½ cups Melted Margarine
Preparation
Preheat oven to 350 F.
Put potatoes into a large bowl and use a potato masher or mixer to mash potatoes. Set aside.
In a separate bowl, beat eggs well. Add milk and sugars and mix. Add this to the potatoes. Add salt, margarine, and vanilla and mix well. Pour mixture into a well greased casserole dish (8×8 or 9×9 size).
For topping: Crumble sugar and flour together in a bowl then sprinkle over the potatoes. Top with nuts. Pour melted margarine over mixture. Bake for 35 minutes at 350 F.
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