The Big Bib: Sweet Potato Casserole
Ingredients:
1) 2-3 medium size sweet potatoes
2) 1 1/2 Sticks or 3/4 C softened Butter
3) 1/2 C White Sugar
4) 2 Large Eggs (Beaten)
5) 1/2 tsp Salt
6) 1/2 C Whole Milk or Whipping Cream
7) 1/2 tsp Vanilla Extract
8) 1/2 C Brown Sugar
9) 1/3 C Flour
10) 4 tsp softened Butter
11) 1/2 C chopped pecans
Directions
Fire pit or preheat oven to 325*
Peel and cube #1 Sweet Potatoes to 1/2 in
Place Sweet Potatoes in a pot and submerge in water on high heat reduce to a simmer once water begins to boil.
Remove once you can easily poke it with a fork or toothpick. Drain and begin to mash it down.
Take a large bowl and mix in the mashed Sweet Potatoes from step 4 and add in ingredients #2 - #7, Butter, White Sugar, Eggs, Salt, Milk/Cream, Vanilla Extract.
Put contents in a baking pan or dish (9'“ X 13”) and cook for 15-20 minutes.
Take another bowl and create the toppings with ingredients #8 - #10, Brown Sugar, Flour, Butter.
Remove the casserole when you’re ready to apply the toppings.
Spread toppings over the pan. Be sure to apply evenly.
Spread #11 Pecans and dust with a little more Brown Sugar (1 Tbsp).
Drop it back in the pit/oven and cook for another 15-20 min.
Pull when you do the tooth pick test (i.e. insert toothpick and pull when it comes out clean)
Cool, then serve it up.