Mom's Sweet Potato Casserole

• Vegetarian

• Produce

  • 2 lbs Sweet potatoes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 2/3 cup Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 5/8 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 5 tbsp Butter
  • 1/4 cup Condensed milk, sweetened

Found on sixsistersstuff.com

Description

Ingredients

• 2 pounds sweet potatoes, peeled and chopped
• 1/2 cup granulated sugar
• 1/4 cup sweetened condensed milk
• 3 tablespoons butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• Cooking spray
• Topping:
• 1/3 cup of all-purpose flour
• 2/3 cup packed brown sugar
• 1/8 teaspoon salt
• 2 tablespoons melted butter
• 1/2 cup chopped pecans

Directions

• Preheat oven to 350°.
• Place a pot of water on the stove and bring the water to a boil. Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
• Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
• To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.
• Preheat broiler (remove casserole from oven).
• Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.