Sweet Potato Casserole

Oh, there’s SO much to write about from Thanksgiving dinner. I tried new dish after new dish after new dish after new dish after… You get the picture.

But I had to start with my favorite. And my brother-in-law’s fave too. And I think I know why.

Double the topping.

Yep, I did it. I doubled the best part, cut down on the sweet potatoes a bit, and ended up squeezing a dessert into the main course. A to the awesome. Whatever that means.

And I know it’s more than a little counterproductive to post these recipes after the holiday, but I thought someone might want to try them out for a Christmas dinner, or at the very least, you’ll be armed and ready to go for next Thanksgiving.

Sweet Potatoes
recipe adapted from Pioneer Woman

3 good-sized sweet potatoes
1 cup sugar
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
2 cups brown sugar
2 cups chopped pecans
1 cup flour
1 1/2 sticks butter

Wash and dry sweet potatoes. Poke holes in them in a few places with a fork. Bake in a 375 degree oven until fork tender. (Mine took about an hour.)

Slice sweet potatoes open and scrape out the flesh into a large bowl.

Add white sugar, milk, eggs, vanilla extract and salt to sweet potatoes and mash with a potato masher to combine.

In a separate bowl, add brown sugar, pecans, flour and butter. Using a fork, mash all together until thoroughly combined.

Spread the sweet potato mixture into a baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400 degree oven for 30 minutes, or until golden brown.

Much more Thanksgiving goodness to come this week! And a huge thanks to my brother-in-law, Mark, for taking the pics of the food on the big day with his camera that’s about a thousand times better than mine. You did a really great job. 🙂Post Options

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