Sweet potato casserole with wonderful golden sweet crunchiness. A holiday side that will have them asking for the recipe.
When families come together for a holiday, traditional dishes from all sides of the family help make the event special. This is a recipe brought into our family from my son-in-laws family for our first Thanksgiving together and has been a staple ever since.
The recipe is for about eight servings, and you will see pictures for a triple batch. There are only three adults eating today. My daughter was cooking for leftovers.
Scrub and bake sweet potatoes. You will need 3 cups so 3-4 potatoes. Bake at 375 for 1 to 1 1/2 hours until very soft.
Allow to cool and then peel. You may refrigerate at this point until needed.
In a large mixing bowl beat 3 cups sweet potatoes until smooth.
In a separate bowl beat together two eggs, 1/4 cup sugar, 1/2 t salt, 1/2 stick melted butter, 1 1/2t vanilla, 1/2 cup milk. Beat well.
Add to sweet potatoes and mix well.
Place into a well oiled (Pam or butter) oven safe bowl.
Mix topping in a medium bowl. 1 1/2 cup of brown sugar, 1/2 cup flour, 1/3 stick melted butter and 1/2 cup chopped pecans.
Add topping to sweet potatoes. You may cover and refrigerate at this point. Bake at 350 for 30-35 minutes.
July 8, 2016