Sweet Potato Casserole

This is a nice tasting sweet potato casserole made from scratch and having a great harmony between butter, brown sugar, and vanilla. Not just for Thanksgiving….

Ingredients

• 4 cups Sweet Potatoes – peeled and cubed, ~5 potatoes depending on size
• 2 Eggs – beaten
• 0.5 cup sugar
• 4 oz milk
• 4 TBL Butter – softened
• 0.5 tsp Vanilla extract
• 0.5 tsp Kosher salt
• Topping
  • 0.5 cup Brown Sugar – packed
  • 1/3 cup flour
  • 3 TBL butter – slightly softened
  • 0.5 cup Pecans – chopped

Process

1. Mise en Place: Measure and prepare your ingredients prior to starting.
2. Preheat oven to 325 F.
3. Put potatoes in pan and cover with water, then cook on Med/High until tender, ~15 mins.
4. Drain and transfer to a bowl.
5. Mash potatoes, allow to cool for 5 mins.
6. Mix eggs, sugar, milk, butter, vanilla, and salt. Add to potatoes.
7. Transfer to a 9″ x 13″ pan.
8. Make topping
   1. Mix brown sugar with flour
   2. Cut in butter with pastry cutter; be careful not to over mix, you want it crumbly.
   3. Add pecans.
   4. Sprinkle over potato mix.
9. Bake until top is lightly browned, ~30 mins.
10. Let rest outside oven for at least 10 mins prior to serving.

Note: if you need to wait for the rest of the meal, turn oven off after baking and tent the casserole.