Mom’s Sweet Potato Casserole

sweet potato casserole

Mom’s Sweet Potato Casserole

I love sweet potatoes and my mom’s sweet potato casserole is my favorite side at Thanksgiving. Mom’s sweet potato casserole is creamy, slightly sweet and topped with a delicious pecan crumble. She has been making this for as long as I can remember and I always have seconds. I love that my mom’s sweet potato casserole is not candy sweet, not covered in marshmallows and tastes like a sweet potato.  This sweet potato casserole is so good that my oldest child will devour it and he hates mash potatoes (he is really missing out on the whole mash potato thing).  Now that Thanksgiving is a week away, it is time to start planning all those yummy family recipes into your holiday menu. Trust me, you will want to add this side dish to your holiday meal. You will amaze your guests with my mom’s sweet potato casserole.

Mom’s Sweet Potato Casserole

Ingredients

4 sweet potatoes

1/4 cup sugar

2 eggs beaten

1/2 teaspoon vanilla

1/2 teaspoon salt

4 tablespoons softened butter

1/2 cup heavy cream (you can use milk or evaporated milk if you prefer)

Topping

1/2 cup brown sugar

1/3 cup flour

tablespoons softened butter

1/2 cup chopped pecans

Instructions

  • Preheat oven to 400 degrees.
  • Pierce sweet potatoes with a fork.
  • Place sweet potatoes unwrapped on a sheet pan lined with parchment paper or foil.
  • Bake sweet potatoes for 30-45 minutes.
  • Let cool for about 5 minutes and skin should peel off easily.
  • Dump sweet potato filling into large mixing bowl.
  • Mash up with a potato masher or electric mixer.
  • Change oven temp to 325 degrees.
  • Throw in 1/4 cup of sugar, eggs, salt, butter, milk and vanilla into the sweet potatoes and mix till smooth.
  • Pour into a 9 x 13 baking dish.
  • In a medium bowl mix brown sugar and flour together.  Cut in butter until mixture is crumbly.  Stir in pecans.
  • Sprinkle topping over sweet potatoes.
  • Place in a oven and bake for 30 minutes.

 

-Farm Sis-

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