A hint of spice and citrus make a buttery, streusel-topped sweet potato casserole extra special.
PREP TIME 10 Min
TOTAL TIME 40 Min
SERVINGS 6
INGREDIENTS Potatoes
1 1/2 cups half-and-half
1 1/3 cups boiling water
1/4 cup butter, melted
1 box (6.3 oz) Betty CrockerŽ sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
1/4 cup packed brown sugar
3 tablespoons Gold MedalŽ all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans
1 Heat oven to 350°F. In 1 1/2-quart casserole, mix half-and-half, boiling water and melted butter. Add contents of 2 pouches potatoes with seasoning (from potatoes box) and remaining potatoes ingredients; stir well.
2 In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
3 Bake uncovered 30 minutes or until topping is golden.
(comment with recipe:
I've used this receipe many times before. I find it better if fresh sweet potatoes were used, it's not as sweet as canned, but it's just as good!)
Betty Crocker
Message Thread
« Back to index