Susan Miali Recipe Collection
Sweet Potato Casserole

2 lbs sweet potatoes, peeled and chopped (we use the orange yams)
3/4 c. granulated sugar
1/4 c. evaporated low-fat milk
3 T butter, melted
1/2 t. salt
1 t vanilla extract
2 large eggs
Cooking spray

Topping:
1/3 c. flour
2/3 c. packed brown sugar
1/2 t. salt
2 T melted butter
1/2 c. chopped pecans

Preheat oven to 350 degrees
To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.

Place potatoes in a large bowl; add 3/4 c. granulated sugar, 1/4 c. evaporated milk, 3 T melted butter, 1/2 t. salt, and 1 t. vanilla extract. Beat with a mixer at medium speed until smooth. Add egga; beat well. Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.

To prepare topping, lightly spoon flour in a dry measuring cup; level with a knife. Combine flour, brown sugar and 1/8 t. salt; stir with a whisk. Stir in 2 Tbsp. melted butter. Sprinkle flour mixtureevening over potato mixture; arrange pecans evenly over top. Bake at 350 for 25 minutes or just until golden.

Remove casserole from oven and preheat the broiler. Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.

Yields about 12 2/3 cup servings
Calories 258 (32% from fat); Fat 9.2g, Protein 3.3g, Carbs 42g, Fiber 2.5g., Chol 43 mg., Iron 1.2 mg., Sodium 199 mg., Calcium 54 mg.

This has become one of Rick's famous dishes. He found it in Cooking Light magazine. Thanksgiving at the Laun's and Christmas at the Fabbri's wouldn't be the same without it!

Recipe Contributed by Rick Miali