Saturday, January 28, 2012

Pecan Topped Sweet Potato Casserole

Photo courtesy Taste of Home
   Our niece, that's living in Louisiana, brought this recipe home for the holidays. She fixed it for Christmas dinner and my hubby's family fell in love with it. I have now stocked up my mother-in-law with the ingredients and expect a full report soon.
   Using canned sweet potatoes makes this easy and the crushed pineapple adds a great balance to the sweet potatoes. Personally, it's the pecans that put this dish right over the top.

Pecan Topped Sweet Potato Casserole
1 large (28 oz.) can sweet potatoes (yams), not the candied
2 eggs
1 tsp. vanilla
1/2 stick of butter
1/2 cup milk
1/2 tsp. salt
1/2 cup sugar
1 can (small) crushed pineapples, drained

1/3 stick melted butter
1/3 cup flour
1cup brown sugar
1cup chopped pecans 

  Combine ingredients together in medium bowl and pour into sprayed 9x9 pan. Mix topping in small bowl and spread on top of sweet potatoes. Bake at 350 for 30 minutes.
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