Monday, April 25, 2011

Sweet Potato Casserole for Easter

6 medium sweet potatoes
1/2 tsp salt
1/2 cup water

Scrub potatoes, cut into big chunks.
Pressure cook 10 minutes, natural release. 
When cool enough to handle, peel the potatoes and place in a mixing bowl.
Mash with a fork or a potato masher.

2 eggs
1 1/2 tsp. vanilla
3/4 tsp. cinnamon
1/3 cup sugar
1/4 cup cream, or half and half

Cream and mix until smooth.  Spoon into a lightly greased 9x13 inch baking

Streusel topping
1/2 stick of butter
3/4 cup light brown sugar
1/4 cup flour
1/2 cup chopped pecans (optional)

Put ingredients into a medium bowl, mix with 2 forks or a pastry blender
to the consistency of coarse meal.  Stir in the pecans if using.  Sprinkle
over the sweet potato mixture.  Bake at 350 degrees for 30-45 minutes or
until the topping is crisp and lightly browned.

McKayla our great grand daughter came up to her Grandma and said I like that and pointed to the sweet potato casserole. She is not one for liking vegetables.  It was nearly all gone, one little smidgen for a leftover.  So it must have been a hit.

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