Saturday, November 10, 2012

Sweet Potato Casserole

"This recipe turns sweet potatoes into a 'sweet addition' to your Thanksgiving meal!" 

2-(15 ounce) cans sweet potatoes, drained
1/2 cup packed dark brown sugar
1 cup evaporated milk
1/4 cup butter, melted
1 large egg
3 Tablespoons flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 350 degrees.  With a hand mixer, blend together all ingredients, except pecans.  Spoon into a 2 quart casserole dish that has been sprayed with non-stick cooking spray.  Sprinkle on pecans.  Bake for approximately 30 minutes or until a knife inserted in the center of the casserole comes out clean.

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