I discovered my favorite meal in the delectable soft skirt steak tacos provided by the taqueria street vendors on weekend excursions from San Diego to the beaches in Ensenada and Rosarito (Baja California). Without having to travel over the border, this dish tastes just as I recall them. Very good! If you like, add some hot salsa and freshly squeezed lime juice on top.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 2 eggs, beaten
- 1 cup white sugar
- ½ cup butter, melted
- ½ cup white raisins, or more to taste
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 4 ½ cups mashed cooked sweet potato
- 1 cup light brown sugar
- ½ cup all-purpose flour
- ½ cup butter, softened
- 1 cup chopped pecans (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix eggs, sugar, melted butter, raisins, milk, and vanilla extract in a large mixing bowl. Add mashed sweet potatoes; stir to combine. Spread the sweet potato mixture into the prepared baking dish.
- Mix brown sugar and flour together in a small bowl. Mash butter into the mixture with a fork until crumbly; add pecans and stir. Sprinkle the brown sugar mixture over the sweet potato mixture.
- Bake in preheated oven until golden brown, about 30 minutes.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 117 mg |
| Sugars | 31 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe. We don’t have access to nuts where I live but it tastes amazing without them.
I tried this last year at Thanksgiving, was sooo good i made it for New Years, absolutely having it again this year!