My Sweet Marie

Sweet Potato Casserole

Posted on: April 3, 2011

Ingredients

  • 5 sweet potatoes
  • 1/4 teaspoon salt
  • 1/4 cup butter or butter sub.
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup white sugar or honey
  • 2 tablespoons heavy cream or any milk sub.
  • 1/4 cup butter, softened or butter sub.
  • 3 tablespoons all-purpose flour or corn starch
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
  3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
  4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
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4 Responses to "Sweet Potato Casserole"

this recipe osunds crazy goog yumminess……

both measurements of butter are they both softened or is one melted or hard? if they aren’t both softened which one is which:)

You can use soft butter in both cases but if not stated, go with hard butter when mashing the potatoes, the hot potatoes will melt the butter.
Use the soft butter when making the topping. Hope this helps.

Thanks

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