At every major holiday, we always have sweet potato casserole.
It used to be only for Thanksgiving did we enjoy this special treat, but after I found this recipe on Group Recipes, I can’t get away without making it whenever we get together. The first time I brought this dish, of course to Thanksgiving, it was gone in a matter of what seemed like seconds.
Then, when we started planning Christmas dinner, to which we all bring a dish to pass, they told me I HAD to make this again. Okay then! It was super simple to throw together and the ingredients were cheap…most of which I already had on hand in my kitchen.
The next time I made it I learned my lesson though, I made a double batch! Even the kids in the family who barely eat a dinner roll at family dinners will take a helping of this. Sometimes I will make it at home too for a special treat in the middle of the week!
I always cook this dish in the fall when sweet potatoes are in season and can usually find at a good price. This is a wonderful dish to serve with your Thanksgiving dinner.
- SERVINGS 12
- 3 cups sweet potatoes
- 1⁄2 cup sugar
- 1⁄2 cup butter
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1⁄3 cup milkTopping
- 1⁄3 cup melted butter
- 1 cup light brown sugar
- 1⁄2 cup flour
- 1 cup chopped pecans
- Boil and mash potatoes.
- Mix in sugar, butter, eggs, vanilla and milk.
- Put in a 13×9 inch baking dish.
- For the topping melt butter and mix in remaining ingredients.
- Sprinkle on top of the potato mixture.
- Bake 25 minutes at 350 degrees.