Recipe July 6th: Sweet Potato Casserole - ABC 33/40 - Birmingham News, Weather, Sports

Recipe July 6th: Sweet Potato Casserole

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Creekside Tavern: Margee's Sweet Potato Casserole

4 cups sweet potato, peeled and cubed (this is about 2 large sweet potatoes or 3 medium sweet potatoes)

4 tablespoons butter, softened

1/4 cup white sugar

1/4  cup brown sugar

1/2 teaspoon salt

3 eggs, beaten

1/2 cup milk

1 teaspoon vanilla extract



3/4 cup packed brown sugar

1/2 cup all-purpose flour

4 tablespoons butter, softened

3/4 cup pecans

Peel and cube sweet potatoes. Place in medium saucepan in lightly salted water. Boil for 20-25 minutes until very tender. Drain and mash.

While still warm transfer sweet potatoes to large bowl and add butter, sugar, brown sugar, salt, eggs, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch buttered baking dish.

Next, in medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the whole pecans. Sprinkle the mixture over the sweet potato mixture heavily around the edges.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Serves 8-10