Easy Sweet Potato Casserole
by Kat Beasley
Ingredients
• 2 – 20 ounce cans of sweet potatoes
• 2 eggs, beaten
• ⅓ cup melted butter
• ½ cup dark brown sugar (light brown sugar will work in a pinch)
• 1 teaspoon salt
• ½ cup candied pecan halves (substitute regular if unavailable)
• 2 eggs, beaten
• ⅓ cup melted butter
• ½ cup dark brown sugar (light brown sugar will work in a pinch)
• 1 teaspoon salt
• ½ cup candied pecan halves (substitute regular if unavailable)
Directions
Preheat the oven to 375 degrees. Drain the liquid off your canned sweet potatoes and mash the potatoes in a mixing bowl. Combine with eggs, 2 Tbsp melted butter, ¼ cup brown sugar and salt. Put the mixture in a 1-quart casserole dish. Arrange the pecan halves on top of the mixture. Try placing them in a pattern to impress your guests. Sprinkle the remaining brown sugar over the top and drizzle the rest of the butter on top of the pecans. Bake uncovered for 20 min. Serves 8.