Sweet Potato Casserole
This sweet potato casserole is a great addition to your Thanksgiving feast. This one features a lovely crunch pecan topping that pairs perfectly with the sweet potato filling.
Bake Time: 1 hour 40 minutes
Serving Size: 8 servings
Featured Bakeware:
USA Pan ® 9" Square Cake PanIngredients
Topping: 1 cup pecans (finely chopped)1/2 cup flour
1 cup packed brown sugar
1/4 cup softened butter
Souffle:
4-5 sweet potatoes (depending on size- 4 if they're large, 5 medium)
1/2 cup softened butter
2 large eggs
1/2 cup granulated sugar
1/2 cup whole milk
1 1/2 tsp. vanilla extract
1/2 tsp. salt
Recipe Instructions
Preheat oven to 350 degrees. Pierce the sweet potatoes all over with a fork. Roast the potatoes on your USA Pan half sheet pan for approximately 1 hour, until very tender. Allow to cool. In the meantime, place all topping ingredients in a bowl. Mix together until the topping is even and crumbly. Set aside. Once the sweet potatoes are cool enough to handle, peel them and place in a large bowl. Mash the sweet potatoes. Add in the butter, eggs, sugar, vanilla, milk, and salt. Mix well with a mixer. Once filling is smooth and ingredients are incorporated, pour into your USA Pan 9 x 9 " square pan. Sprinkle topping evenly over souffle filling. Bake at 350 degrees for about 40 minutes. Serve warm. ENJOY!