
Sweet Potato Casserole
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Ingredients
- 4 cups cooked sweet potatoes, peeled (approx 5-6 large)
- 1/2 cup (1 stick) butter or margarine, softened
- 1 large egg, beaten
- 1 cup sweetened condensed milk
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- Topping
- 1 cup Imperial Sugar Light Brown Sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 2 cups crispy rice cereal (Rice Krispies)
- 1 cup chopped pecans
Directions
- Boil sweet potatoes whole with skin on.
- When sweet potatoes are cooked and fork tender, remove from water and cool completely so you can remove peeling.
- Add cooked sweet potatoes, butter, eggs, sweetened condensed milk, sugar, vanilla and spices together. Blend everything together with a mixer until smooth.
- Pour into a greased baking dish. I used a 8 x 4 inch round baking dish. Set aside and prepare topping.
- Mix all topping ingredients together. Drop topping evenly over top of sweet potato mixture. Bake at 350°F for 40-45 minutes.
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