Sweet Potato Casserole Friday, December 19, 2008


A Dollywood Recipe

8 medium sweet potatoes
3/4 cup milk
4 TBSP butter
Salt and pepper to taste
Brown Sugar

Struesel Topping:

3/4 cup melted butter
3/4 cup light brown sugar
1 cup powdered sugar
1 cup toasted pecan pieces
3/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp ground cinnamon
1 cup miniature marshmallows


Preheat oven to 350 degrees. Peel potatoes and cut into 1-inch pieces. Place potatoes in saucepan with cold salted water. Cover and boil until very tender, about 15 minutes. Drain in colander. Mash potatoes, add milk, butter, cinnamon, and brown sugar. Stir until smooth.


In a large bowl, mix the butter, brown sugar, and the flour together until it's crumbly looking. Add the cinnamon, salt, and pecans; fold the struesel together to combine.

In baking dish, layer the sweet potato mixture and the struesel mixture. Bake until hot. Add miniature marshmallows to the top and bake until golden brown.

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