Page 24 - UMass2018_CookBook

Ingredients
Serves 10
4 pounds sweet potatoes Salt 3⁄4 cup granulated sugar 4 tablespoons unsalted
butter, melted 1⁄2 cup milk 4 large eggs, lightly beaten 2 teaspoons vanilla extract
FOR THE PECAN TOPPING:
3⁄4 cup packed light brown sugar
1 cup pecans, chopped 1⁄2 cup all-purpose flour
2 tablespoons unsalted butter, melted
Sweet Potato
Casserole with
Pecan Topping
Kotlinski Family, Norwell, MA
“This easy and delicious recipe is a family favorite every holiday! Great for a crowd. Reheats easily for leftovers... the pecan topping just continues to caramelize.”
— Angela Kotlinski
Preparation
1. Peel the sweet potatoes and trim off the ends. Cut the potatoes into quarters and place in a large saucepan. Add water to cover the potatoes by a few inches and salt the water. Cover the pan, place over high heat and boil the potatoes until tender, 25 to 30 minutes. Drain well.
2. Preheat oven to 350°F. Butter a large rectangular baking dish.
3. Transfer the sweet potatoes to a large bowl and mash lightly; some chunks or lumps are okay. Stir in the granulated sugar, melted butter, milk, eggs and vanilla. Transfer the potato mixture to the prepared baking dish.
4. To make the topping, in a medium bowl, stir together the brown sugar, pecans, flour and butter. Sprinkle over the sweet potatoes.
5. Bake, uncovered, until hot and bubbly, 30 to 35 minutes.
20 | TASTE OF HOME