Yesterday I received a call from my sister Luci requesting my husband’s mother’s Sweet Potato Casserole Recipe. She said, “I looked for it on the blog, but I couldn’t find it.” That is when I realized I have never posted this very popular dish of my husband’s family. In fact, my husband says every year how this dish is his favorite of all the Thanksgiving dishes. This dish has been liked by so many, that I have given out the recipe too many times to count (hopefully it’s not a secret family recipe!) The dish can be made the night before for easy baking. I hope you enjoy it as much as we do! (I will try to take a picture of the casserole myself this Thanksgiving, until then here’s one I found online that looks similar.)
8 medium sweet potatoes or 8 medium yams
3/4 cup butter (1 1/2 stick melted)
1/3 cup evaporated milk
1 teaspoon vanilla
1/2 cup pecans
1/2 cup brown sugar
1 cup flour
1. Boil sweet potatoes or yams till soft. Mash together.
2. Mix mashed potatoes, 1/2 cup melted butter, evaporated milk, eggs and vanilla. Mix together and beat well.
3. Pour into a 9 x 13 pan.
4. Now make the topping. Mix brown sugar, flour, and pecans together.
5. Mix in remaining cup of melted butter (about 1/4 cup). Mix well.
6. Pour topping on top of potatoes.
7. Bake 40-50 minutes at 350 degrees.
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