Golden Corral Sweet Potato Casserole Recipe
I’ve always believed the secret to a great sweet potato casserole is balancing the sweet and savory elements just right.When it comes to mastering Golden Corral's version, it's all about the rich blend of sweet potatoes, vanilla, and cinnamon mixed with a crunchy pecan topping.Make sure to let the sweet potatoes cool slightly after boiling before peeling - it makes the process much easier and helps the ingredients blend smoothly.For an extra touch, consider adding a dash of nutmeg to the mix—it adds a surprising depth to the flavor profile that I just adore.
Ingredients
- 3 large Sweet Potatoes
- 1 cup Sugar
- 2 Eggs
- 1 stick Butter softened
- 1 tsp Vanilla Extract
- 1/3 cup Butter melted
- 1/3 cup Flour
- 1 cup Brown Sugar
- 1 cup Pecans chopped
- 1 tbsp Cinnamon
Instructions
- Boil sweet potatoes in a large pot until they are tender.
- Drain and let them cool before peeling.
- In a mixing bowl, mash the sweet potatoes until smooth.
- Add in sugar, eggs, softened butter, and vanilla extract, mixing well.
- In a separate bowl, mix melted butter, flour, brown sugar, pecans, and cinnamon.
- This will be your crunchy topping.
- Pour the sweet potato mixture into a greased casserole dish.
- Spread it evenly for consistent texture.
- Top with the pecan mixture, spreading it evenly over the sweet potato layer.
- Bake in a preheated oven at 350°F for 30 minutes or until the top is golden brown.
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