Sweet Potato Casserole

This recipe would double well, and could also be made ahead of time and frozen. Just put the topping mixture in a plastic bag and store it with the baking dish. Thaw in refrigerator overnight.

  • 2 pounds sweet potatoes, cooked, peeled, and mashed
  • 1/3 cup melted butter
  • 2 Tbsp sugar
  • 2 Tbsp brown sugar
  • 1 Tbsp orange juice
  • 2 eggs, beaten
  • ½ cup milk
  • 1/3 cup chopped pecans
  • 1/3 cup brown sugar
  • 2 Tbsp flour
  • 2 Tbsp melted butter

Preheat oven to 350. In medium bowl, stir together potatoes, 1/3 cup melted butter, sugar, and 2 Tbsp brown sugar. Beat in orange juice, beaten eggs, and milk.

Place potato mixture in greased 2 quart baking dish. In small bowl, combine pecans, remaining brown sugar, flour, and remaining butter. Sprinkle over potato mixture.

Bake for 30-40 minutes, or until bubbly around edges.

Serves 4-6.

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