Farmer Corinna’s Sweet Potato Casserole

Best Sweet Potato Casserole Ever

Every Thanksgiving and Christmas, my family asks Corinna to bring this recipe to the family feast. It’s the meal she is most famous for. We promise it’s a showstopper!

Ingredients:

2 lbs. sweet potatoes, peeled and chopped
¾ c. granulated sugar
¼ c. evaporated low-fat milk
3 T. butter, melted
½ t. salt
1 t. vanilla extract
2 large eggs, well beaten

Topping:

1/3 c. all-purpose flour
2/3 c. packed brown sugar
1/8 t. salt
2 T. melted butter
½ c. chopped pecans or walnuts

Directions:

1. Preheat oven to 350 F.
2. To prepare potatoes, place potatoes in Dutch oven; cover with water. Bring to boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
3. Place potatoes in large bowl; add granulated sugar, evaporated milk 3 T. butter, ½ t. salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs and beat well. Pour potato mixture into a 13”x9” or square baking pan coated with cooking spray.
4. To prepare topping, combine flour, brown sugar, and salt; stir with a whisk. Stir in melted butter and nuts. Sprinkle flour-nut mixture over potato mixture.
5. Bake at 350 for 25 minutes or until golden.

Yield: 12 servings (about 2/3 cup each, 258 calories each)