Sweet Potato Casserole


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Casserole: 1 can Yams/Sweet Potatoes (40 oz)--drained ½ c. melted butter 1 t. vanilla ⅓ c. milk 2 beaten eggs 1 c. sugar Topping: ½ c. brown sugar 2½ t. melted butter ¼ c. flour (can use cake meal for Passover) ½ c. chopped pecans—best to use mini-chopper until paste forms

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1.Preheat oven to 350˚ 2.In a large bowl, mix all casserole ingredients with a hand mixer until smooth and place in casserole dish 3.In a small bowl, mix all topping ingredients (best by hand) and sprinkle by squeezing into small clumps over casserole 4.Bake for 35 minutes Notes: -I always double the recipe. -You can prepare the casserole 2 days in advance, store uncooked in the refrigerator and bake it the day of the meal.