This is very good, not too sweet; a nice alternative to the marshmallow topped version. I got the recipe from Cooking Light Magazine and it is one I will be fixing for this Thanksgiving.
Provided by Susan Dillard
Categories Yam/Sweet Potato
Time 1h45m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place potatoes in large pot of water and cook until tender.
- Drain, cool slightly and peel.
- Cut into chunks.
- Combine the half-and-half and next 4 ingredients in a large bowl, stirring with a whisk.
- Add potato to egg mixture, beat with a mixer at medium speed until smooth.
- Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine flour and sugar in a food processor; pulse to combine.
- Add chilled butter, pulse until mixture resembles coarse meal.
- Stir in pecans; sprinkle over potato mixture.
- Cover and bake at 375 degrees for 15 minutes.
- Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.
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Stacey James
[email protected]This casserole is easy to make and always turns out great.
kashif ch
[email protected]I love the streusel topping on this casserole. It adds a nice crunch.
Laura Perez
[email protected]This is my go-to sweet potato casserole recipe. It's always a crowd-pleaser.
Kanwal Rpt girl
[email protected]I made this for Thanksgiving and it was a huge success! Everyone loved it.
MD mostakim Khan
[email protected]This casserole was a hit with my family! The streusel topping was the perfect finishing touch.