Sweet Potato Casserole

Well, I figured I’d better get this posted before another holiday comes and goes.  I’ve been promising my Grammy to send her this recipe since last Thanksgiving and again since this Easter.  What can I say?  Time flies when you’re having fun, cleaning out chicken coops, planting a garden, mowing the grass….  living life.

 

This is one of those recipes that can just as easily pass as a dessert as it can for a side dish.  No marshmallows necessary!

For a printable copy, click on the link below:)

Sweet Potato Casserole

Melt 4 Tbsp butter in a 9×13 baking dish.  Add 3 cups of mashed sweet potatoes, 3/4 cup sugar, 1/2 tsp salt, 2 eggs, 1/2 cup milk, and 1/2 tsp vanilla.  Mix well.  Lumps are just fine.

Sweet Potato Casserole

Combine 1/3 cup flour, 1/3 cup melted butter, 3/4 cup brown sugar, and 1 cup chopped pecans in small bowl.  Sprinkle over the top of the sweet potatoes.

Sweet Potato Casserole 2

Bake in a 350 degree oven for about an hour.  Real technical, I know.

Sweet Potato Casserole 3

Allow to cool for at least 15 minutes.  Trust me.  Burnt tongue during a holiday feast is no fun.  But you’ll want to make this for more than just holidays.  An easy way to get your daily dose of veggies.  And a great way to use up all those sweet potatoes that we canned!  MMMmmm!!

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