Sweet Potato Casserole

With Thanksgiving coming up, I thought I'd share one of my favorite recipes that I've made for years. I've never been big on sweet potatoes with marshmallows, and this is a yummy, easy alternative. We don't usually put the pecans on (at my husband's request), but we love the sweet topping. Most of the time I do about 3 large sweet potatoes, which I know is over two pounds, but it still tastes fabulous without changing the other ingredients. We make it for both Thanksgiving and Christmas.

Printable Recipe

Sweet Potato Casserole

(from Better Homes and Gardens)

3 medium to large sweet potatoes
1/2 cup  sugar
1/4 cup  butter, melted
1/4 cup  milk
1 egg, lightly beaten
1 teaspoon  vanilla

Topping:

1/2 cup  packed brown sugar
1/4 cup  all-purpose flour
1 tablespoon  butter, melted
1/2 cup chopped pecans (optional)

Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters.

In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.

Preheat oven to 350 degrees F. 

Transfer potatoes to a large mixing bowl. Mash lightly. 

Stir in sugar, 1/4 cup melted butter, milk, egg, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.

In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. 

Makes 6 to 8 servings.