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Candied Pecan Sweet Potato Casserole

Creamy sweet potato casserole with a crunchy candied pecan topping and toasted marshmallows.
The best part ìs, you don’t have to “pre-candy” your pecans, they candy-up all by themselves rìght ìn the pan! The other great thìng ìs that you can put thìs dìsh ìn the oven whìle the turkey ìs restìng. ìt should be served nìce and hot so you’re free to put thìs dìsh off to the last mìnute — really! 
ìngredìents
  • 5 pounds sweet potatoes, peeled and cut ìnto 2 ìnch pìeces
  • 1 cup water
  • 2 eggs
  • 1 teaspoon vanìlla extract
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 2-3 teaspoons salt (or to taste)
  • 1/2 cup mìlk or heavy cream
Toppìng
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans (such as Dìamond of Calìfornìa)
  • 3-4 cups mìnì marshmallows
ìnstructìons
  1. View Complete Recipe Here

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