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Sweet Potato Casserole Recipe


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     Sweet Potato Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6

1 pound large sweet potatoes peeled and cubed
2 Tablespoons unsalted butter melted
1/4 cup milk
2 Tablespoons light brown sugar, packed
1 teaspoon vanilla extract
Dash of sea salt
1 large egg
1/4 cup all purpose flour
1/4 cup brown sugar, packed
2 Tablespoons unsalted butter melted
Dash sea salt
1/2 cup chopped pecans

Add the cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat and then simmer on low until the potatoes are very tender, about 15 - 20 minutes. Drain, cool and mash the sweet potatoes. Or you can bake the potatoes in the oven and scoop out the flesh.
Preheat the oven to 350 degrees. Spray a 1 quart baking dish with non-stick spray. Whisk together 2 Tablespoons butter, the mashed sweet potatoes, milk, 2 Tablespoons brown sugar, vanilla, dash sea salt and egg in a large bowl. Transfer to the prepared baking dish.
Combine the flour, 2 Tablespoons brown sugar, 2 Tablespoons melted butter and dash of salt in a medium bowl until moist and well mixed. Stir in the pecans. Spread the moisture on top of the sweet potato mash evenly. Bake until set in the center and golden brown on top, about 25 - 30 minutes. Serve hot.

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