Back Home Restaurant’s Sweet Potato Casserole
LORI FULKERSON
- 10-12
SERVES
Submitted by Back Home Restaurant
Ingredients
- Casserole
- 1 (29 oz) can sweet potatoes, well drained
- 2 eggs
- 1 C sugar
- 1 tsp vanilla extract
- Topping
- ¾ stick butter, melted
- 2 C brown sugar
Directions
Preheat oven to 350°. Mix all casserole ingredients together and spread evenly in greased, 9×13-inch pan. Mix topping ingredients in medium bowl until combined, then spread evenly over sweet potato mixture. Cover dish with aluminum foil and bake 30 minutes, then remove foil and bake an additional 15 minutes, until topping is browned.
