I like sweet potatoes...especially on Thanksgiving. I, however, do not like sweet potatoes with marshmallows on them. Sorry. I know a lot of you do but it's just not my thing!
This recipe is for a mashed sweet potato casserole. It's delish! Actually, it's Curtis's favorite thing on the Thanksgiving table. I found the recipe on Heather D. White's blog. It's her Aunt Jan's recipe...obviously!
If you click on this link, you will find the original recipe. I make mine a little different...of course. Aunt Jan's recipe calls for walnuts. I can't do walnuts. My body tells me I can't do them by giving me horrible heartburn. So I substitute pecans. I also do my topping a little different. I used softened butter and make a sort of a crumb topping to add on top. It seems to cover the top more evenly. The recipe below includes my adjustments. Give them a try! If you like sweet potatoes, you'll love these.
Sweet Potato Casserole
3 cups cooked sweet potatoes, mashed (approx. 2 large potatoes)
1/4 cup sugar
1 cup brown sugar, divided (1/4 c. for potatoes & 3/4 cup for topping)
1/2 teaspoon salt
2 eggs, beaten
1 cup butter, divided (1/2 c. melted for potatoes & 1/2 c. softened for topping)
1/2 cup milk
1/2 teaspoon vanilla
1 cup chopped pecans
1/3 cup flour
1.Combine cooked, mashed sweet potatoes, sugar, 1/4 c. of the brown sugar, salt, eggs, 1/2 c. of melted butter, milk and vanilla.
2. Place in buttered 2 quart casserole or baking dish.
3. Combine 1/2 cup softened butter, remaining 3/4 c. of brown sugar, pecans and flour together to make a crumb topping. Sprinkle over sweet potatoes.
4. Bake covered at 350 degrees for 30 minutes.
1. Heather usually does this recipe 1 1/2 times and fills a 9" x 13" baking dish.
2. You can prep this recipe the day before but not bake it. If you choose to do this, take the prepped dish out of the refrigerator for 1-2 hours to bring to room temperature prior to baking.
Thanks for stopping by my kitchen!