Sweet Potato Casserole
This isn't the sticky-sweet marshmallow-topped sweet potatoes from most childhood memories of sweet potatoes. You can even add a couple tablespoons of orange juice to add a bit of citrus flavor.
2 (28-ounce) cans sweet potatoes, drained and mashed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
4 tablespoons melted butter
1/2 cup chopped pecans
1 cup crushed cornflake crumbs
- In large bowl, mix together well the potatoes, sugar, eggs, vanilla and salt. Place mixture in a 13x9x2-inch greased baking dish.
- In medium bowl, mix together the brown sugar, melted butter, pecans and crumbs. Sprinkle the crumb mixture evenly over the top of the potatoes and bake at 350°F (190°C) for 30 minutes. Serve hot.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.