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Sweet Potato Casserole

Just in time for the holidays...



  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

    1. Preheat oven to 325º. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash.

    2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla until smooth. Transfer to a baking dish.

    3. In a medium bowl, mix the brown sugar and flour. Cut in the butter until coarsely mixed. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

    4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

    Appeared in print on 11/10/10

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