I can't remember a Thanksgiving or Christmas that this dish was not front and center on our table. My Mom used to say it was a "southern thing!" Everyone loves it and it goes fast. Creamy, sweet, and smooth sweet potatoes with a crunchy pecan crusted topping. This is my kind of holiday casserole!
Sweet Potato Casserole
3 cups mashed sweet potatoes (3 pounds of yams)
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
Heat oven to 400 degrees. Line a baking sheet with foil and bake the potatoes for about an hour or until soft and tender. Let cool before
peeling. Turn oven down to 350 degrees.
In a large bowl, add sweet potatoes sugar, eggs, vanilla and milk. With an electric mixer, beat until smooth. Add in butter and beat again until well blended. Pour in a buttered 9 x 13 casserole dish and smooth out the top with a rubber spatula. Set aside.
2/3 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Mix together brown sugar and flour. Add melted butter and pecans and mix with until crumbly. Sprinkle topping all over the top of the sweet potatoes. Bake at 350 degrees for about 45 minutes or until browned and hot and bubbly around the sides.
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peeling. Turn oven down to 350 degrees.
In a large bowl, add sweet potatoes sugar, eggs, vanilla and milk. With an electric mixer, beat until smooth. Add in butter and beat again until well blended. Pour in a buttered 9 x 13 casserole dish and smooth out the top with a rubber spatula. Set aside.
Pecan Topping
2/3 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Mix together brown sugar and flour. Add melted butter and pecans and mix with until crumbly. Sprinkle topping all over the top of the sweet potatoes. Bake at 350 degrees for about 45 minutes or until browned and hot and bubbly around the sides.
Photography is the property of and copyrighted to ©Welcome Home
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