Just thinking ahead to Thanksgiving...thought I would share a family favorite recipe. Great any time of the year though, not just for the holidays.
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SWEET POTATO CASSEROLE
4-6 sweet potatoes, boiled in the skin until tender, then peeled
½ cup Karo clear corn syrup
½ cup melted butter
½ cup white sugar
2 eggs, slightly beaten
1 Tablespoon vanilla extract (you read that correctly...1 Tablespoon, yummy!)
DIRECTIONS: mash the peeled sweet potatoes in a bowl and add all of the above ingredients. Spoon sweet potato mixture into a casserole dish and sprinkle with topping mixture below.
TOPPING: blend the following ingredients into a crumble
1/3 cup butter, cut into cubes
1/3 cup flour
½ cup chopped pecans (optional)
½ cup packed brown sugar
4-6 sweet potatoes, boiled in the skin until tender, then peeled
½ cup Karo clear corn syrup
½ cup melted butter
½ cup white sugar
2 eggs, slightly beaten
1 Tablespoon vanilla extract (you read that correctly...1 Tablespoon, yummy!)
DIRECTIONS: mash the peeled sweet potatoes in a bowl and add all of the above ingredients. Spoon sweet potato mixture into a casserole dish and sprinkle with topping mixture below.
TOPPING: blend the following ingredients into a crumble
1/3 cup butter, cut into cubes
1/3 cup flour
½ cup chopped pecans (optional)
½ cup packed brown sugar
BAKE AT 350* FOR 25-30 MINUTES
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This is my absolute favorite recipe. This is pretty much all I eat...that and all the other veggies. I love the turnips and squash and...ok, I give up...I love every thing!!
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If you want to print this recipe from this blog page, just place the cursor at the top of recipe, left click and drag to high light the whole recipe. Right click the high lighted part and click print. When the next window opens up, check off the box that says SELECTION and then click print. Only the high lighted recipe will print.
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Have a great Wednesday,
~Karen~
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