Friday, February 1, 2013

Sweet Potato Casserole

A sweet potato casserole , is a Traditional American dish for special Occasions made with mashed sweet potatoes and a crunchy pecan topping...I find That the combination of these Ingredients is delightful !



2     Pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3    TBS butter, melted
1/2 Teaspoon salt
1    Teaspoon vanilla extract
2    Large eggs (Can skip it if you are a vegetarian)
Cooking spray 


(about 1/3 cup) all-purpose flour 
2/3             cup packed brown sugar
1/8             teaspoon salt
2                TBS melted butter
1/2             cup chopped pecans


1-  Preheat oven to 350° F.

2-  To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.

3- Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.

4- To prepare topping, weigh or lightly spoon flour into a dry measuring cup ,level with a spatula or a knife . Combine flour, brown sugar, and 1/8 teaspoon salt , stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture , arrange pecans evenly over top. Bake at 350°F for 25 minutes or just until golden.

5- Preheat broiler (remove casserole from oven).

6- Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.


No comments:

Post a Comment