Here it goes...I am sharing my not-so-secret sweet potato recipe! This thing always gets oohs and aahs and happy people all around. And there are no marshmallows involved....just some pecan buttery goodness on top. Even if you are a novice cook you can pull this off, trust me.
I found this on All Recipes several years ago,
here. The only thing I like to do different from the original recipe is use half yams (the orange ones), and half sweet potatoes (the light brown ones). I like to think that makes a difference, but I'm not even sure.
Yummy Sweet Potato Casserole
Ingredients:
4 cups sweet potato, cubed (I usually use 4-5 large
potatoes, almost completely peeled)
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
For topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
1. Preheat oven
to 325. Put sweet potatoes in a medium saucepan with
water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large
bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk
and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish. (I
use a 2.5 qt round baking dish)
3. 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.
4. Bake in the
preheated oven 30 minutes, or until the topping is lightly brown.
Oh Lord have mercy, this is so good!
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| Photo from All Recipes |
And for even more yummy side dishes, Pioneer Woman just posted her all time favorite Thanksgiving side dishes,
here. I may have to try her Butternut Squash Puree....
Linking up at:
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