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Vegetable Dishes


Sweet Potato Casserole

2 ½ pounds sweet potatoes, peeled and cut into 1” cubes
¼ cup half and half
¼ cup maple syrup
½ teaspoon vanilla extract
¼ teaspoon salt
1 large egg, beaten
½ cup all purpose flour
½ cup pack light brown sugar
¼ cup butter, cubed
½ cup chopped pecans

Preheat oven to 375 degrees.  Grease a 9” x 9” baking dish (or equivalent).

Place potatoes in a large pan, cover with cold water.  Bring to a boil, reduce heat and simmer for 12 minutes or until tender.  Drain.

Whisk half and half, syrup, vanilla, salt and egg in a large bowl.  Add drained potatoes and beat with a mixer at medium speed until smooth.  Pour evenly into baking dish.

Combine flour, sugar and butter in a small bowl with a pastry blender until crumbly.  Sprinkle evenly over potato mixture.  Sprinkle with pecans.

Cover and bake for 15 minutes.  Remove cover and bake for an additional 25 minutes or until topping is golden brown.

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