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Sweet Potato Casserole
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Brief Description
Mashed sweet potato casserole topped with oats and pecans.
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Main Ingredient
sweet potatoes
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Category: Vegetables
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 24, 2021
Number of Servings:
Ingredients:
- 3 pounds - sweet potatoes peeled and cubed
- 3 tablespoons - canola oil
- 2 tablespoons - butter
- 1/2 - vanilla bean
- 6 tablespoons - packed brown sugar divided
- 1 1/4 teaspoons - kosher salt divided
- 1 teaspoons - cinnamon
- 1 cans - 5 oz. evaporated milk
- - cooking spray
- 1 cups - old-fashioned oats
- 2/3 cups - coarsely chopped pecans toasted
- 1 1/2 tablespoons - all-purpose flour
Directions:
Place potatoes in a Dutch oven; cover with cold water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain; place in a large bowl.
Heat oil and butter in a medium skillet over medium heat until butter melts. Split vanilla bean lengthwise; scrape out seeds. Add seeds and vanilla bean pod to oil mixture; cook 30 seconds. Remove pan from heat; let stand 10 minutes. Remove pod; discard.
Preheat oven to 375° F.
Add 2 tablespoons sugar, 1 teaspoon salt, cinnamon, and milk to potatoes. Beat with a mixer at medium speed until smooth. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray.
Add oats, pecans, flour, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt to butter mixture; toss. Sprinkle over potato mixture. Bake at 375° for 35 minutes or until bubbly around the edges.
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