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Sweet potatoes casserole
Stephen, komi, ayao
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Ingredient 8 sweet potatoes 4 large eggs, lightly beaten 1/2 cup milk
1/4 cup packed dark brown sugar 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 teaspoon pure vanilla extract Coarse salt and freshly ground black pepper
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Number of serving Our casserole can serve 8 people.
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Ingredient in half 4 sweet potatoes 2 large eggs, lightly beaten
1/3 cup milk ½ cup packed dark brown sugar 2tablespoons (1/2 stick) unsalted butter, melted 1/3teaspoon pure vanilla extract Coarse salt and freshly
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directions For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour. Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper. Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside. Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.
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Double ingredients 16 sweet potatoes 8 large eggs, lightly beaten
1cup milk 2/4 cup packed dark brown sugar 8 tablespoons (1/2 stick) unsalted butter, melted 1teaspoon pure vanilla extract Coarse salt and freshly ground black pepper .
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Quadruple ingredient 32 sweet potatoes 16 large eggs, lightly beaten
2 cup milk 2 cup packed dark brown sugar 16 tablespoons (2 stick) unsalted butter, melted 2 teaspoon pure vanilla extract Coarse salt and freshly ground black pepper
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servings The regular serving is 8
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