SOUTHERN SWEET POTATO CASSEROLE RECIPE

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.

INGREDIENTS

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

DIRECTIONS

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.