Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Sweet Potato Casserole



SWEET POTATO CASSEROLE
Golden Corral Copycat Recipe

Serves 6

1 cup chopped pecans

1 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 cup (1 stick) butter, softened, divided
1/4 cup sweetened flaked coconut (optional)
2 (29 oz.) cans sweet potatoes, drained and mashed
3/4 cup granulated sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt


Preheat oven to 350 degrees. Coat a 3-quart casserole dish with cooking spray. In a medium bowl, combine pecans, brown sugar, flour, 1/4 cup butter, and the coconut, if desired; mix until crumbly, then set aside.

In a large bowl, combine remaining ingredients, including remaining butter; mix well. Spoon into casserole dish and sprinkle evenly with pecan mixture. Bake 45 to 50 minutes, or until bubbly and heated through.





4 comments:

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  2. The Golden Corral's that we go to in California and Arizona have rolled oats, no coconut, and they melt marshmallows on the top of their Sweet Potato Casserole. I still haven't found a recipe with the oatmeal and I don't believe ours has the pecans either. So, I'm still searching for a good replica recipe.

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  3. I don't notice rolled oats or coconut. Mine just appeared to be mashed sweet potato with marshmallows on top. (I'm Arizona too) It was SO good and I want to make it. Maybe if I call them tomorrow I can find out something.

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