Mom's Sweet Potato Bake.

Mom enjoys sweet potatoes and regularly prepares them in this creamy, comforting baked sweet potato casserole. 

With its nutty topping, this side dish could almost pass as dessert. It's a delicious treat! —Sandi Pichon of Memphis, Tennessee 


3 cups cool mashed sweet potatoes (no milk or butter) 1 cup sugar and 3 big eggs. 1/2 cup of 2% milk. 1/4 cup butter, softened

1 teaspoon of vanilla extract. topping: 1/2 cup packed brown sugar. 1/2 cup chopped pecans. 1/4 cup all-purpose flour. 2 tablespoons of cold butter.

Preheat the oven to 325°. In a large mixing basin, combine the sweet potatoes, sugar, eggs, milk, butter, salt, and vanilla until blended.  

Transfer to a greased 2-quart baking dish. 

In a small mixing bowl, combine the brown sugar, pecans, and flour. Cut in the butter until crumbly.  

Sprinkle over the sweet potato mixture. Bake uncovered for 45-50 minutes, or until a thermometer registers 160°. 

1/2 cup contains 417 calories, 16g fat (7g saturated fat), 94mg cholesterol, 435mg sodium, 65g carbs (47g sugars, 4g fiber), and 6g protein. 

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