{So I *might* have made myself a small container--I HAD to take a picture for the blog! LOL}
This recipe is definitely easy--the hardest part is peeling and dicing the potatoes! I do not have a full casserole completed photo because this will actually be consumed at my families' (BOTH will be together again this year! YAY!!!!! LOVE IT!) Thanksgiving on Thursday night. So I had to make a small bowl to show the finished product.
{Mhmmm sweet potatoes!}
{Is it me or are these MASSIVE?! SCARY!!!}
{Making the topping}
{Finished topping!}
{Mashed the sweet potatoes and added all the ingredients--it will not fit in my professional stand mixer so please don't try!}
{Put casserole in a container, put topping on top, and bake}
Sweet Potato Casserole
Makes 18 servings
Ingredients
10 pounds sweet potatoes
1 cup sugar in the raw (can use regular)
4 eggs, room temperature
2 teaspoons vanilla
2/3 cup milk, room temperature
1 cup butter, room temperature
1 cup brown sugar
1 cup pecans, chopped
5 tablespoons all-purpose flour
5 tablespoons butter, room temperature
- Cook sweet potatoes until tender using whatever means you prefer: microwave, boiling, or baking. Cool.
- Preheat oven to 350.
- Put sweet potatoes in a bowl and add sugar, eggs, vanilla, milk, and butter until smooth(ish).
- Pour into a 9x13 casserole dish.
- Combine brown sugar, pecans, flour, and butter until crumbly; sprinkle over sweet potato mixture.
- Bake for 30 minutes.
Thanksgiving bonus: Definitely make this casserole a few days before and store in the fridge. On the day of your Thanksgiving feast, make topping and bake an extra 10-15 minutes if you put it in the oven straight from the fridge.
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