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Yummy Sweet Potato Casserole

Yummy Sweet Potato Casserole

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!

Sweet Potato Casserole Recipe

Original recipe yield 6 cups

Ingredients

 

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Source : allrecipes.com

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