Sweet Potato Casserole with Pecans

I will admit that I made a mistake when I made this recipe.  I was in a hurry and skimmed the recipe and just didn’t read it clearly.  The original recipe called for the items to be added to the bowl up to a point, then a streussel-type topping made with pecans.  Instead, I dumped it all in, then realized what I’d done — and just threw some mini marshmellows on top instead.  It was really good, but I will give you the correct instructions after we go through the pictures of how I did it.

6 medium sized sweet potatoes
2 eggs
1 tsp vanilla extract
⅓ cup milk
½ cup butter
⅓ cup packed brown sugar
⅓ cup finely chopped pecans
2 TBS flour
2 TBS butter

bowl
sharp knife/cutting board
electric mixer
12x8x2 baking dish

Cut potatoes into large chunks.  Cover with cold water.

Bring to a boil.  Boil until fork-tender – about 20 minutes.

Preheat oven to 350° degrees F.

I mixed all ingredients in the mixer bowl and beat them until the potatoes were smooth.  See the notes section to see what the recipe called for me to do.

Pour into a greased baking dish.

If desired, top with mini marshmallows.

Bake at 350° degrees F for 30 minutes or until set.

8 servings

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Low in sodium Very high in vitamin A
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The actual recipe says to mix together potatoes, ½ cup sugar (which is not in the ingredient list above because I didn’t use it), eggs, vanilla, milk, butter.  Pour into greased baking dish.  Mix together brown sugar, pecans, flour, and 2 TBS butter, and sprinkle on top of potato mixture.  Bake for 30 minutes or until set.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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