Sweet Potato Casserole

Name: Sweet Potato Casserole
Yield: 20
Ingredients: 4 pounds sweet potatoes, scrubbed; Nonstick cooking spray; 1 cup granulated sugar; &frac13; cup 2% reduced-fat milk; ¼ cup salted butter, softened; 2 large eggs; 1 tsp vanilla extract; ¼ cup pecan pieces; ¼ cup packed dark brown sugar; 2 tbsp all-purpose flour; 1 tbsp salted butter, melted

Sweet potatoes embellished with brown sugar, vanilla and pecans create a bountiful side dish for large holiday gatherings.

Simple dishes let the flavors of wholesome food shine through. Here, sweet potatoes embellished with white and brown sugar, vanilla and pecans fit the bill—a sweet bounty for large holiday gatherings.

Makes 20 servings

Ingredients

4 pounds sweet potatoes, scrubbed
Nonstick cooking spray
1 cup granulated sugar
⅓ cup 2% reduced-fat milk
¼ cup salted butter, softened
2 large eggs
1 tsp vanilla extract
¼ cup pecan pieces
¼ cup packed dark brown sugar
2 tbsp all-purpose flour
1 tbsp salted butter, melted

Directions

Place sweet potatoes on a large rimmed baking pan; pierce each potato with a fork several times. Bake 45 to 60 minutes or until tender. Cool potatoes until easy to handle.
Reduce oven to 350°F. Lightly spray a 1-quart baking dish with cooking spray; set aside. Remove and discard skins from sweet potatoes. Place potatoes in a large mixing bowl. Add sugar, milk, softened butter, eggs and vanilla. Beat with an electric mixer on low until smooth. Transfer to prepared baking dish.
For topping, in a small bowl combine pecan pieces, brown sugar, flour and melted butter. Sprinkle on sweet potato mixture.
Bake, uncovered, 30 to 35 minutes or until heated through and pecan topping begins to turn golden.
Note: Store leftover cooked sweet potatoes in a covered dish in the refrigerator up to 5 days, or in a freezer bag in the freezer up to 1 month.