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Ingredients
| sweet potatoes: 3 whole potatoes |
| salted butter: 3 Tbl (softened) |
| light brown sugar (packed): 1 cup |
| pecans (chopped): 1 cup |
| flaked coconut meat: 1 cup (optional) |
| all-purpose flour (unsifted): 1/3 cup |
| granulated sugar: 1/2 cup |
| eggs: 2 |
| 2% milk: 1/4 cup |
| orange zest: 1 Tbl |
| salted butter: 3 Tbl |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp |
Sweet Potato Casserole I
Credit: AllRecipes
User rating:
"This is a nice sweet potato casserole with pecans. You can also add coconut if you like. This was given to me by a co-worker who serves this every Thanksgiving."
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Prep Time
30 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potatoes with a fork, arrange the sweet potatoes on a cookie sheet. Grease an 11x7 inch glass baking dish.
- Bake sweet potatoes for 1 hour. Let cool, then mash in a large bowl. There should be approximately 3 2/3 cups of mashed sweet potato.
- Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside.
- Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture.
- Bake for 35 minutes.