Kristi Gacke’s Sweet Potato Pecan Casserole Director of Sales & Events, Little Rock Embassy Suites
For the topping: 1 cup (packed) golden brown sugar ½ cup chopped pecans ½ stick chilled butter, cut into ¼-inch pieces
For the sweet potatoes: Large jar of yams, mashed 4 large eggs 3 tablespoons pure maple syrup
2 tablespoons vanilla extract 1 tablespoon fresh lemon juice 2 teaspoons salt Step 1 - Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. Step 2 - Butter 13x9x2-inch glass baking dish. Step 3 - Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture. Step 4 - Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
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