Thursday, December 6, 2007

Sweet Potato Casserole

OK I know Thanksgiving is over but I had like five sweet potatoes on my counter waiting to grow and take root. I had this on Thanksgiving and I loved it. I did leave my potatoes cubed instead of mashed and cut the sugar way down. But it's so yummy.










I didn't really measure, but here are approximate measurements.

Sweet Potato Casserole

5 sweet potatoes peeled, cubed, boiled until tender and drained
1/3 cup evaporated cane juice - if even that much...
2 eggs
1 tsp vanilla
ground cinnamon
ground ginger
fresh grated nutmeg
1 cup evaporated milk

Topping stir together-
1 cup brown sugar
1 cup pecans
3 tablespoons melted butter
3 tablespoons flour

Beat all ingredients fur potatoes in a bowl, except the potatoes. Stir in the potatoes, trying to keep them as whole as possible. Pour into a buttered baking dish. Top with mixed topping ingredients. Bake for 30-35 minutes in a 350 degree F oven, cover with foil if your nuts are getting too dark.

Thanks for reading Give Peas A Chance!
Find me on
 FacebookTwitter (@peasblog), Instagram (@peasknees), Google +
Pin It!