Ingredients
-
4
-
1 1/3
-
1
-
1 1/2
-
4
-
2
-
1
-
4
-
2
-
2
-
-
-
-
-
Directions
Edesia’s Sweet Potato Casserole, I got this recipe from a woman in Texas Everyone absolutely loves it Loaded with butter and sugar, it tastes like dessert! I make it every Thanksgiving and everyone asks to take the leftovers home with them If you like things less sweet, cut back on the white sugar , This was the star of my Thanksgiving feast! I roasted 5 sweet potatoes then peeled them easily and used Splenda in place of the white sugar This was a hit with my sweet potato haters too! This will be an annual Thanksgiving dinner recipe from now on Thank you!, I have used this recipe for years and it is the best! A couple of words of advice — use fresh sweet potatoes, not canned (there is a huge difference) and I always bake mine rather than boil them — otherwise they can be too wet use my stand mixer for the sweet potato mixture and it works out great My family’s favorite!
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Steps
|
1
Done
|
Combine Sweet Potatoes, 2/3 Cup Butter, Salt, Sugar, Eggs, Vanilla, and 4 Tsp Flour. Pour Into a Greased 9 X 13 Casserole Dish. |
|
2
Done
|
Combine Brown Sugar, Remaining Butter, and Remaining Flour; Mix Together Until Crumbly. Add Pecans. Put on Top of Casserole. |
|
3
Done
|
Bake at 350 For 45-60 Minutes or Until Set in the Middle. |
