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Categories:
sweet potatoes sugar eggs salt butter vanilla topping brown sugar all-purpose butter pecans store-bought glazed pecans
Viewed: 75 - Published at: 9 years agoIngredients
- Casserole:
- 2 40-oz. cans sweet potatoes, drained
- 1 1/2 cups sugar (or Splenda)
- 2 eggs, beaten
- 1/2 tsp. salt
- 1/3 cup butter, melted
- 1 tsp. vanilla
- Topping:
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter, melted
- 1 cup chopped pecans
- 1 cup store-bought glazed pecans
Method
- 1. In a mixing bowl combine the sweet potatoes, sugar, eggs, salt, 1/3 cup butter and vanilla. Mix together with mixer and pour into a greased 13x9 baking dish.
- 2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and chopped pecans. Mix together and crumble over the sweet potato mixture. Bake uncovered at 350 degrees for 45 minutes.
- 3. Place glazed pecans evenly across the top of the casserole.
