50 States & 50 Foods ~ Tennessee Sweet Potato Casserole with Pecans

The Food Channel

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Feb 23, 2017 · 2 min read

We are bringing a new dish every day for every state. Today we are celebrating Tennessee with Sweet Potato Casserole with Pecans.

See what your states’s recipe is by searching #50Foods

Here’s a great side dish for the holidays that will have even the non-sweet potato person at the table giving it a try (and asking for seconds!). This recipe can be made the night before (without baking) and refrigerated, and then just pop it in the oven 30–40 minutes before you are ready to serve.

Ingredients

• 1 large can of sweet potatoes (about 3 cups), drained
• 1/3 cup granulated sugar
• 2 large eggs
• 1/2 t. salt
• 4 T. melted butter
• 1/2 cup half and half
• 1/2 teaspoon vanilla

Topping:

• 1/2 cup light brown sugar
• 1/3 cup flour
• 3 T. melted butter
• 1/2 cup pecans, chopped
• Whipped Cream (optional)

Foodie Byte: If refrigerating overnight, cover tightly with foil and keep foil on for first 15 minutes of baking. If dish is cold when transferring to oven, add 10 minutes to baking time.

Instructions

1. Preheat oven to 350 degrees
2. Mix together the sweet potatoes, sugar, eggs, salt, 4 T. butter, milk and vanilla until smooth.
3. Place in a baking dish.
4. Mix brown sugar, flour, and 3 T. butter.
5. Sprinkle brown sugar mixture over top of sweet potato mixture in the baking dish.
6. Top with pecans.
7. Bake for 30 minutes.
8. Serve topped with whipped cream (optional)

Originally published at www.foodchannel.com.