Sweet Potato Casserole
Products Used
0
6
21
Prep Time:
40m
Bake/Cook Time:
40m
Yield:
8 servings
This classic sweet potato casserole has a pecan crumble topping with twist - Rice Krispies to be exact!
This recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.
Products Used
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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