Thursday, November 27, 2008

No-Fuss


Sweet Potato Casserole

2 beaten eggs
1/2 cup granulated sugar
1/4 cup butter, melted and cooled slightly
1 teaspoon vanilla
4 cups mashed, cooked sweet potatoes (about 3 pounds)
1/2 cup raisins
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons cold butter
1/2 cup chopped pecans

Preheat oven to 350°F. In a large bowl stir together the eggs, granulated sugar, melted butter, and vanilla. Stir in the cooked sweet potatoes and raisins. Spread the mixture evenly in an ungreased 2-quart square baking dish.

For topping, in a small bowl, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture. Bake in preheated oven for 20 minutes or until heated through.

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