Mrs. Cullum shared with me her recipe for easy but delicious Sweet Potato Casserole. I have made this myself and have to come to really like it especially during the Thanksgiving and Christmas Season.
Ingredients:
1. A large can of sweet potatoes.
2. Sugar (1 cup)
3. Pure Vanilla Extract (1 tsp)
4. Milk (1/3 cup)
5. Butter (melted, 1 stick - oh boy!)
6. Brown sugar (1 cup)
7. Flour (1/3 cup)
8. An extra 1/3 cup of melted butter
9. Pecans (1 cup)
Directions:
Mash together in a big bowl ingredients 1-5. Do drain the large can of sweet potatoes of liquid. While you may substitute sugar with Splenda, you must use Pure Vanilla extract (the imitation version is an abomination). Mash until smooth. Put in greased 2 quart casserole dish. In a separate bowl combine ingredients 6-9 (toss with a fork). Place the seasoned Pecans on top of the potatoes and bake for 30 min. in a 350 degree oven.
Eat with:
1. Whip cream.
Ingredients:
1. A large can of sweet potatoes.
2. Sugar (1 cup)
3. Pure Vanilla Extract (1 tsp)
4. Milk (1/3 cup)
5. Butter (melted, 1 stick - oh boy!)
6. Brown sugar (1 cup)
7. Flour (1/3 cup)
8. An extra 1/3 cup of melted butter
9. Pecans (1 cup)
Directions:
Mash together in a big bowl ingredients 1-5. Do drain the large can of sweet potatoes of liquid. While you may substitute sugar with Splenda, you must use Pure Vanilla extract (the imitation version is an abomination). Mash until smooth. Put in greased 2 quart casserole dish. In a separate bowl combine ingredients 6-9 (toss with a fork). Place the seasoned Pecans on top of the potatoes and bake for 30 min. in a 350 degree oven.
Eat with:
1. Whip cream.
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