Sweet Potato Casserole
4 large sweet potatoes
1/4 teaspoon salt
1/2 cup melted butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
3 tablespoons all-purpose flour
3/4 light brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees, and lightly spray your casserole dish with Pam cooking spray (the butter one is great for this).
Wash and put 3 slits in each sweet potato. I nuked mine in the microwave, instead of baking them in the oven. When soft, let them cool; then peel, and mash.
In large mixing bowl, mix the salt, 1/4 cup melted butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream; adding the mashed sweet potatoes. Transfer to baking dish.
In medium mixing bowl, combine 1/4 melted butter, flour, brown sugar, and chopped pecans. Dollop around the top of the sweet potatoes; then with your spoon spread it out.
Bake 30 minutes.
This is so easy and yummy on Thanksgiving, or really anytime of year. Be sure not to throw out your leftovers, we'll be making sweet potato marshmallow balls next week.
Be Sweet and Stay Sweet!
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