Friday, November 16, 2012

How Sweet it Is

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

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!
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....

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