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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Sweet Potato Casserole
- 2 pounds sweet potatoes
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1/4 cup milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1 tablespoon butter, melted
1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.
2. Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
3. In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
4. Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.
- Servings Per Recipe 6,
- cal. (kcal) 421,
- Fat, total (g) 18,
- chol. (mg) 97,
- sat. fat (g) 7,
- carb. (g) 61,
- fiber (g) 4,
- pro. (g) 6,
- vit. A (IU) 13168,
- vit. C (mg) 2,
- sodium (mg) 160,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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