This version of our sweet potato casserole has been adopted so it is easy to chew and easy to swallow. Rather than a pecan crust a layer of finely ground pecans forms a soft topping.
Ingredients
- 3 to 4 sweet potatoes, peeled and cubed
- 2 eggs, beaten
- 1/2 cup light brown sugar
- 1/2 cup milk
- 4 Tbsp butter
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 8 oz pecans, finely ground
- 1/4 cup apple juice
- 2 Tbsp maple syrup
Boil sweet potatoes about 15 minutes. Mash well. Add eggs, sugar, milk, and spices. Mix well. Pour into casserole dish.
Mix ground pecans with apple juice and maple syrup. Spread evenly over other ingredients in casserole dish.
Bake covered (to prevent crusting) in 350 F oven for about 30 minutes.
