Sweet Potato Casserole

Try this praline-topped sweet potato bake once, and it may become a regular feature on your Thanksgiving menu.



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Ingredients
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    2   pounds 
    sweet potatoes
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    1/2  cup 
    sugar
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    1/4  cup 
    butter, melted
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    1/4  cup 
    milk
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    2   
    eggs, lightly beaten
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    1   teaspoon 
    vanilla
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    1/2  cup 
    packed brown sugar
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    1/2  cup 
    chopped pecans
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    1/4  cup 
    all-purpose flour
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    1   tablespoon 
    butter, melted

Directions
1.
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.
2.
Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
3.
In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
4.
Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 421, Fat, total (g) 18, chol. (mg) 97, sat. fat (g) 7, carb. (g) 61, fiber (g) 4, pro. (g) 6, vit. A (IU) 13167.95, vit. C (mg) 1.77, sodium (mg) 160, calcium (mg) 80.77, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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