Sweet Potato Casserole
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“from Paula Deen's kitchen”
Sweet Potato Casserole
0 recipe photos
READY IN:40mins |
SERVES:6-8 |
UNITS:US |
|
Ingredients Nutrition
- 1 teaspoon olive oil
- 1 cup light brown sugar, firmly packed
- 1 cup pecans, chopped
- 1⁄2 cup self-rising flour
- 1⁄2 cup butter, melted (1 stick)
- 3 cups cooked sweet potatoes, mashed
- 1 cup sugar
- 1 cup sweetened coconut
- 1⁄2 cup raisins
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1⁄4 cup heavy cream
Directions
- Heat oven to 350 and place rack in center. Lighlty oil a large ovenproof casserole dish.
- For topping, in a medium bowl, stir together brown sugar, nuts, flour and 1/4 cup butter with a fork; set aside.
- In a large bowl, stir together potatoes, sugar, coconut, raisins, eggs, vanilla extract and remaining 1/4 cup butter. Stir in cream, combining well. Spoon into prepared casserole dish. Spread topping over sweet potato mixture and bake until golden brown, 20 to 30 minutes.
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Sweet Potato Casserole