Thursday, December 25, 2014

Sweet Potato Casserole

Sweet Potato Casserole 

1 1/2 lb. sweet potatoes'                               1/2c granulated sugar
1/2 cup milk                                                    1 beaten egg
3 Tbsp. butter, cubed                                      1 tsp. vanilla
3/4 cup packed brown sugar                         2/3 cup all-purpose flour
orange rind                                                 ¾ C blended oj
2 Tbsp. butter It,                                         1 cup pecan pieces
Pecan halves                                                  cinnamon
Nutmeg                                                            ginger

.Scrub and peel sweet -potatoes. 
Cut off and discard woody portions and ends.
 Cut potatoes into cubes. Cook, covered, in a small amount 
of boiling water for 25 to 30 minutes 
or till tender. Drain.

Combine hot sweet potatoes, 
granulated sugar, milk, egg, 
the 3 tablespoons butter,oj and vanilla. 
I usually temper the hot sweet potatoes
 into the egg mixture so the eggs don't cook.

 With a wooden spoon, stir to break up potatoes 
but not completely mash them. 
Put mixture into a greased 2- quart 
square baking dish. 

Combine brown sugar and flour; 
cut in the 2 tablespoons butter till mixture. 
resembles coarse crumbs. Stir in pecan pieces

and sprinkle crumb mixture on top of potatoes.

 Bake, uncovered, in a 350 degree oven about 
25 minutes, or till set. Garnish with 
pecan halves, if desired.

 Makes 8 side-dish servings. ,

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