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KitchenAid Hand Mixer
Corning Casserole
Philips Multi Chopper
Anita's Sweet Potato Casserole
Fluffy, Creamy Sweet Potato filling with Crispy Pecan Topping
Ingredients
Filling
- 2 1/2 lbs/1.1kg sweet potatoes peeled and cut into 1 inch pieces
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1-2 tbsp orange zest zest of 1 orange
- 1/2 cup evaporated milk
- 4 tbsp unsalted butter softened
- 1 tsp pumpkin spice can be subbed for spices above
Topping
- 4 tbsp unsalted butter softened
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup pecans finely chopped
- 1 pinch salt
Instructions
- Heat your oven to 350 F/180 C.
- Boil potatoes about 15 minutes until tender. Drain and let cool.
- To cooled potatoes, add all Filling ingredients except milk and butter. Use hand mixer to blend smooth. Add 1/2 of the milk and blend, add remaining milk and mix well. Blend in soft butter.
- For topping - Mix brown sugar and butter with a fork. Mix in salt and flour until combined. Add pecans and combine.
- Pour filling into a buttered 2.5 qt/2.4 liter casserole dish. Spread topping evenly on top and pat gently with your hand. Bake in the heated oven for 30 minutes. Put under broiled for 1 - 2 minutes until golden brown on top.
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