RECIPE | Sweet Potato Casserole


From the Chef: This casserole can double as a side dish, or served with ice cream as dessert!

The Recipe:


4 cups, sweet potatoes cubed (try the farmers market, Lexington KY)

1/2 cup. white sugar

2 eggs, beaten (Dutch Creek Farm, Pleasureville KY)

1/2 teaspoon, salt

4 tablespoons, butter softened

1/2 cup, milk (JD Country Milk, Russellville KY)

1/2 teaspoon, vanilla extract

1/2 cup, packed brown sugar

1/3 cup, all-purpose flour (Try Weisenberger Mill, Midway KY)

3 tablespoons, butter

1/2 cup chopped pecans (try Kentucky Nut Corporation - Hickman KY)



Preheat oven to 325 degrees, put sweet potatoes in a medium saucepan with water to cover. Cook on medium heat until tender. Drain and mash the potatoes (until smooth). In a large bowl, mix together potatoes with the white sugar, eggs, salt, butter, milk and vanilla extract, mixing until smooth. Transfer to a greased baking dish. In another mixing bowl, mix brown sugar and flour. Cut the butter in until the mixture is coarse, then stir in the pecans. Sprinkle the mixture over the sweet potatoes (in the dish). Bake for 30 minutes or until the topping is lighting browned. 

Foodie Tip: use aluminum foil to keep food moist and cook the casserole evenly.