Community Corner
Sweet Potato Casserole
Cecilia O'Shea of Westchase is this week's Recipe of the Week winner!
My mom has passed on many yummy recipes to my sisters and I, but this one is an all-time favorite every Thanksgiving!
Sweet Potato Casserole
- 3 large eggs
- 5 pounds sweet potatoes - boiled, peeled and mashed
- 2/3 cup granulated sugar
- 2/3 cup butter - melted
- 1/3 cup heavy cream
- 1 tsp vanilla
- 1/2 tsp nutmeg
Topping
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- 1 cup light brown sugar packed
- 1/3 cup all-purpose flour
- 1 cup pecans finely chopped
- 1/3 cup butter - cut in pieces
- 12 pecan halves for garnish
Heat oven to 350
Grease a shallow 2 1/2 quart baking dish.
Potato mixture:
Beat eggs in a large bowl. Stir in potatoes until blended. Add remaining ingredients; mix well.
Spread evenly in prepared baking dish.
Topping:
Mix sugar, flour and nuts in a medium bowl. Work in butter with hands until well blended.
Sprinkle evenly over potato mixture.
Bake 60 - 70 minutes until tipping is browned and bubbling.
Garnish with pecan halves
approx. 12 servings
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