Sweet Potato Casserole
Ingredients
- 2 cans (29 oz each) Princella® Cut Sweet Potatoes, well drained
- 2 eggs
- 1/2 cup milk
- 2 cups brown sugar, divided
- 1 tsp vanilla
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
Instructions
- Heat oven to 375°F. Grease a 13x9-inch baking dish.
- In a large bowl, mash sweet potatoes. Add eggs, milk, 1 cup brown sugar, vanilla, salt and cinnamon; mix well. Spread evenly in baking dish.
- In a medium bowl, combine butter, flour and remaining 1 cup brown sugar; stir in pecans. Sprinkle evenly over sweet potato mixture.
- Bake 30 to 35 minutes or until topping is browned. Let sit 10 minutes before serving.
Notes
VARIATIONS: For topping twists, prepare recipe as directed, except sprinkle any 1 or more of the following ingredients over the pecan topping before baking:
Bacon - 1 cup cooked and crumbled bacon, about 8 slices
Fried Onions - 1 cup slightly crushed French fried onions
Marshmallows - 2 cups mini marshmallows
Coconut - ½ cup shredded sweetened coconut