Sweet Potato Casserole

Hands-on time:  10 minutes
Total time:  55 minutes
Serves 6-8

• 3 cups mashed sweet potatoes
• 1 c brown sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla
• ½ c milk
• ½ c butter, melted

Topping:

• ½ c brown sugar
• ⅓ c flour
• ⅓ c butter, melted
• 1 c chopped pecans

1. Combine first 6 ingredients.  Pour into buttered 1½ to 2 qt casserole dish.  Mix remaining ingredients together and sprinkle over top.  Bake at 350°F for 30-40 minutes, until hot and browned.

This is another recipe from my aunt and it kind of came about in the same way.  My aunt not only makes homemade stuffing for the family get-togethers she hosts but you can also count on her to have sweet potatoes on hand, too. Usually they were just your basic sweet potatoes with marshmallows. And like the stuffing, I wasn’t quick to take a liking to them until she made this recipe.

She found this recipe online one year and made it for a holiday.  The topping is what reeled me in to try it.  Surprising?  What may surprise you is that I don’t double the topping when I make it. But I do take heaping measurements – especially of the brown sugar and pecans. But I couldn’t go too overboard with the pecans this time because I had to ration my supply of course.

I’ve never worked with sweet potatoes in any other fashion than with this recipe. And I’ve only ever used the frozen bagged kind. Which suits me just fine. I can’t imagine there’s an easier way to do it! Plus, it’s just the right amount. What more could you ask for?!

If you tend to steer clear from sweet potatoes – they seem to be a common ‘love it’ or ‘hate it’ dish – be sure to give this recipe a try.  I didn’t care for sweet potatoes before this recipe.  Now, I’m more open to them but this is my absolute favorite way to have them!

PS – Ditto