Saturday, November 19, 2011

Sweet Potato Casserole-reposted for 104.7 The Fish

I was selected to compete in the "Sweet Potato Battle" on Kevin and Taylor's Thanksgiving Homemade Smackdown on Christian radio station The Fish 104.7 on Monday, November 21 around 7:30am. I'm re-posting my Sweet Potato Casserole which tastes like a cross between a casserole and souffle.

Sweet Potato Casserole

4 cups mashed sweet potatoes, baked (fresh is best)
2 beaten eggs
1/4 cup butter, melted
1/2 cup sugar
1/2 cup milk
1 1/2 teaspoons vanilla

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

First, preheat the oven to 400 degrees to cook the fresh, sweet potatoes.  Rub the sweet potatoes with a little oil; place on a baking sheet and bake for an hour at 400 degrees for the best result. Allow to cool, peel, then mash the cooked, sweet potatoes and set aside for later use in the recipe.

Reduce the oven temperature to 350 degrees. In a large bowl, mix the sweet potatoes, sugar, eggs, butter, vanilla and milk. Pour into a casserole dish or 8 inch by 8 inch pan. Mix the topping ingredients and sprinkle over the sweet potato mixture. Bake for 35-40 minutes.

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